This is my basic, go-to cheesecake recipe that has a graham cracker crust. For being so simple, it is surprisingly fabulous! The graham cracker crust is a must. And the faint lemon flavor is delish. My good friend, Jen Johnson, made this for a fondue baby shower a while back. She had a whole spread of yummy things to dip in the fondue, but I couldn’t get past the cheesecake and strawberries. Needless to say, I asked her for the recipe! :) When I hosted a fondue party last week, this cheesecake was the perfect dipper! Granted, we didn’t actually dip them as often as we just drizzled the fondue on top of the cheesecake squares. Anyway, it was yummy! When I made it for the party, I doubled the recipe and baked it in a glass rectangular 9×13 pan. I had to increase the time when I doubled the recipe, but it wasn’t by much.
You could, of course, serve this in traditional triangular slices with some fudge sauce and strawberry slices as a garnish. It is great!
Submitted by Erin ~ The Sisters Cafe
1/3 cup butter, melted
1 1/4 cups graham cracker crumbs
1/4 cup sugar
2 packages (8 oz each) cream cheese, softened
1 can sweetened condensed milk
1/4 cup lemon juice
Combine butter, graham cracker crumbs, and sugar. Press into the bottom of a 9″ springform pan.
In a large mixer bowl, beat cream cheese until fluffy. Add sweetened condensed milk and beat until smooth.
Add eggs and lemon juice and mix well; pour over crust.
Bake for 50 to 55 minutes at 300 degrees F. Cake is done when it springs back when lightly touched. Cool to room temperature and then chill until serving.
Garnish as desired.