Cheesecake (Easy & Delicious)
Yield
1 cakePrep
3 hrsCook
?Ready
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
graham cracker pie crust
9 inch |
*
|
| 8 | ounces |
cream cheese
soften |
|
| 14 | ounces |
milk, sweetened condensed
can |
|
| ⅓ | cup |
lemon juice
from concentrate |
|
| 1 | teaspoon |
vanilla extract
|
|
| Optional | |||
| 21 | ounces |
cherry pie filling
or blueberry |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
graham cracker pie crust
9 inch |
*
|
| 231.2 | ml/g |
cream cheese
soften |
|
| 404.6 | ml/g |
milk, sweetened condensed
can |
|
| 79 | ml |
lemon juice
from concentrate |
|
| 5 | ml |
vanilla extract
|
|
| Optional | |||
| 606.9 | ml/g |
cherry pie filling
or blueberry |
|
Directions
In large bowl, beat cheese until fluffy.
Gradually beat in sweeten condensed milk until smooth.
Stir in lemon juice and vanilla.
Pour into prepared crust.
Chill about 3 hours or until set.
Top with desired amount of pie filling before serving.
Keep chilled!
