This is a recipe that's been around for years, so everyone probably already has it...but it's Chopper's favorite kind of cheesecake, so I wanted to add the recipe here so if he ever wants to make it, he will know what recipe I've been using.
No Bake Cheesecake
8 oz. Philadelphia cream cheese, softened
1 can Eagle Brand sweetened condensed milk
1/3 cup lemon juice (bottled juice is okay)
1 tsp. vanilla extract
1 graham cracker crust
I make the graham cracker crust by crushing graham crackers with a rolling pin...in a sheet of wax paper folded over.
Mix 1 1/2 cups crushed graham cracker crumbs with 1/3 cup sugar and 1/3 cups melted butter.
Mix until crumbs are thoroughly moistened. Press in a pie pan and bake in a 350 degree preheated oven about 10 minutes. Allow to cool before filling.
Or you can just buy a graham cracker crust.
Now back to the cheesecake! Beat softened cream cheese until smooth, add sweetened condensed milk, blend well. With mixer running, pour in lemon juice and vanilla. beat until smooth and well mixed.
Pour into cooled crust and refrigerate at least 2 hours. So easy!
We had this for dessert after Sunday dinner of Anniversary Chicken, jasmine rice, yeast rolls, green beans with onions, buttered peas, and caesar salad.
Oh dear! I forgot to get a photo of the finished cheesecake. Too late now!
Chopper also likes those boxed Jello cheesecake mixes. They are good but have a different taste.
Strangely enough, his least favorite kind are the true original baked cheesecakes.
Maybe because he was used to me making these as he was growing up... long before he ever tasted a real baked cheesecake!
I like them all!
By the way, today is my parents 58th Wedding Anniversary!
(photo of the lovebirds from this past Christmas)
...and many more!