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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Other / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 8 |
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Directions: 1. Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
2. Pour crumbs into a medium bowl, stir in sugar. Add butter, and stir until well combined.
3. Press the crumb mixture into a 9 in. springform pan, spreading it 1 1/2 to 2 inches up the sides; press flat. Chill crust in freezer at least 10 minutes.
4. Meanwhile, make the filling:
Using an electric mixer set a medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scrapin the sides of the bowl as necessary. Beat in the lemon juice and vanilla.
5. Pour the filling into the crust; smootht he top with a rubber spatula. Cover with plastic wrap, and refigerate until firm (2 1/2-3 hours).
6. Unclasp sides of pan and remove from cheesecake.
| Ingredients:
2 Package(s) 20 sheets graham crackers
11 1 3/8 sticks margarine
163/2500 Pound(s) sugar
16 Ounce(s) room temp. cream cheese
14 Can(s) sweetened condensed milk
1/6 Ounce(s) vanilla extract
1/16 Quart(s) fresh lemon juice |
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