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Lemon Cheesecake

Posted by Emily Pham on

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lemon cheesecake recipe

Lemon Cheesecake

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Course Dessert
Cuisine American
Servings 6

Ingredients
  

  • 1 Graham Cracker Ready Crust

For the filling:

  • 2 oz Blocks Cream Cheese at Room Temperature 8each
  • 1 oz can Sweetened Condensed Milk 14
  • 1/4 cup lemon juice Approximately 2 large lemons.
  • 1/4 Teaspoon Salt
  • 2 Teaspoons Vanilla Extract
  • 1/2 Cup Whipping Cream
  • 1 Tablespoon Lemon Zest

For the topping:

  • 1 Can Whipped Cream Topping

Instructions
 

  • Grate one lemon.
  • Squeeze the lemons for its juice.
  • Place the cream cheese into a bowl and blend with a hand mixer until creamy.
  • Then add in the condensed milk and mix until smooth.
  • Gradually add in the lemon juice and continue to mix.
  • Add the salt and vanilla extract and mix.
  • Add the whipping cream and mix.
  • Lastly add in the lemon zest and mix.
  • Pour the filling into the ready made graham cracker crust and smooth out the top of the filling.
  • Cover and refrigerate overnight.
  • When ready to serve top with whipped cream.