Saturday, April 17, 2010

Lemon Cheesecake

  • 1 prepared graham cracker or cookie crust
  • 1 can (14 oz) sweetened condensed milk
  • 12 oz cream cheese, room temperature
  • 1 teaspoon lemon zest
  • 1/3 cup lemon juice
Remove plastic cover from pie crust. Clean cover and set aside. Place sweetened-condensed milk, cream cheese, and lemon zest in blender; cover and blend. With blender running, slowly pour lemon juice through hole in cover. Continue until well blended. Pour mixture into crust and spread to edges. Place plastic cover over pie and refrigerate at least 2 hours. Keep refrigerated until ready to serve. You can garnish the center with lemon twist as well...

This is SO yummy, and super easy to make. It has just enough lemon flavor to still keep it sweet.

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