NO-BAKE FRESH LEMON CHEESECAKE

🧂 Ingredients

• 2 packages graham crackers

  18 full sheets
• 2 tablespoons sugar
• 1 Big pinch kosher salt
• 11 tablespoons unsalted butter, melted

  1 ⅜ sticks
• 2 8 ounce packages cream cheese

  at room temperature
• 1 14-ounce can sweetened condensed milk

  1 ¼ cups
• juice and zest of one large lemon

  about ¼ cup juice
• 1 teaspoon vanilla extract

Instructions

• 1 Place graham crackers in a large zip-top plastic bag and crush them with a
  skillet or rolling pin until they’re the texture of coarse sand.
• 2 Into a medium bowl, stir together the crumbs, sugar, and salt.
• 3 Melt butter and add to the crumbs, stirring until well combined.
• 4 Spread the crumb mixture into a 9-inch springform pan. Press the crumb mixture 1
  ½ to 2 inches up the side and press. Use the bottom of ameasuring cup (or
  something similar) to flatten the crust and really press it in the sides.
• 5 Chill crust in freezer while you make the filling, or at least 10minutes.
• 6 In a large bowl, using an electric hand mixer, beat the cream cheese until
  aerated and smooth.
• 7 Continue beating the cream cheese as you gradually add the sweetened condensed
  milk, scraping the sides of the bowl, as necessary.
• 8 Add the lemon juice, lemon zest, and vanilla, mixing until well combined.
• 9 Resist the urge to eat this right now.
• 10 Retrieve your semi-frozen crust and carefully pour in the filling, ensuring
  there are no air pockets.
• 11 Smooth the top with the back of a spoon.
• 12 Cover with plastic wrap, and refrigerate until firm, about 2½ hours.
• 13 To serve, unclasp sides of pan and remove cheesecake.
• 14 Slice it into 8 to 12 slices. Serve while cold for best presentation.

Nutrition Info