This is my mom's no-bake cheesecake recipe. It's the one I grew up on and as far as I'm concerned, it's the best. Period. My mom had a unique twist to her presentation. She topped each piece with crushed pineapple. I know. It doesn't get much better than that!
Crust:1 sleeve graham crackers, crushed (~11 crackers)
¼ c. sugar
¼ c. melted margarine or butter
Combine these ingredients to make the crust. Press down in pie dish or square baking dish. Set aside. (Optional: use a premade graham cracker crust if you must.)
Filling:
8 oz. cream cheese, softened
1 can sweetened condensed milk*
1/3 c. lemon juice
1 tsp. vanilla
Mix the cream cheese and condensed milk together well, stirring out any lumps. Gradually add the lemon juice and vanilla. (The filling will thicken upon addition of the lemon juice.) Pour filling over prepared crust. Refrigerate a few hours to set. When serving, top each piece with a spoonful of crushed pineapple, if desired.
*To make your own Sweetened Condensed Milk:
1 heaping cup powdered milk
½ c. hot water
¾ c. sugar
Mix ingredients together very well, making sure there are no lumps. (Hint: dissolve the powdered milk in the hot water before adding the sugar.)
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