Ingredients
For the crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the filling:
- 2 packages (8 oz each) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
Start by preheating your oven to 325°F (163°C). Lightly grease a 9-inch springform pan or line the bottom with parchment paper. You can also use a regular pie dish if that’s what you’ve got—just line it well for easy removal.
In a medium bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter until everything resembles wet sand. Press the mixture evenly into the bottom of your pan using the back of a spoon or a flat-bottomed glass. Make sure it’s compact and level for a solid base. Bake for 8 minutes, then let it cool while you make the filling.
Place the softened cream cheese in a large mixing bowl. Using a hand mixer or stand mixer, beat the cream cheese on medium speed until smooth and creamy with no lumps—about 2–3 minutes. Scrape down the sides of the bowl halfway through to make sure everything gets mixed evenly.
Pour in the sweetened condensed milk and beat again until fully incorporated. The mixture should look silky and glossy. This is where the rich sweetness starts to come alive.
Add the eggs one at a time, beating gently after each addition. Then mix in the lemon juice and vanilla extract until everything is just combined. Don’t overbeat at this point—just enough to blend. Overmixing can introduce air, which leads to cracks.
Pour the cheesecake filling over your cooled crust. Use a spatula to smooth the top so it bakes evenly. Tap the pan on the counter a couple of times to release any air bubbles.
Place the pan in the center of your oven and bake for 35–40 minutes. The edges should look set, but the center will still have a slight jiggle—that’s what you want! It will continue to firm up as it cools.
Once baked, turn off the oven and crack the door open. Let the cheesecake sit inside for 30 minutes to prevent cracking from a rapid temperature drop. Then transfer it to the counter to cool to room temperature.
Refrigerate the cheesecake for at least 3 hours, or ideally overnight. This helps the texture set and intensifies the flavor.
Once chilled, run a knife around the edge of the pan before removing the springform ring. Slice with a hot, clean knife (wipe it between cuts) for the prettiest presentation. Serve as-is, or top with fresh berries, fruit compote, caramel drizzle, or chocolate ganache.
- Prep Time: 15 minutes
- Cooling Time: 3 hours minimum
- Cook Time: 40 minutes
Nutrition
- Calories: 360
- Sugar: 24g
- Fat: 24g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 7g