I love doing recipes that I remember my mom making or brings me back to when I was younger. My mom is the cheesecake queen and she used to make the best best cheesecakes and my grandma. This is a recipe that you really don’t find anymore a lot of the cheesecakes now have sour cream or there are no bake which I’m not saying aren’t any good. But I really do like the old fashion way of making a cheesecake using the sweeten condensed milk and plain cream cheese. This recipe is so easy to make and it just puts together so fast. So I’ll list the ingredients underneath and the directions and good luck with making this cheesecake let me know in the comments if you made it and how it went.
Ingredients:
24 ounces of softened cream cheese
1 14 oz can of sweetened condensed milk 
2 teaspoons of vanilla
1/4 teaspoon of lemon juice
Four eggs
1 1/4 cup of graham cracker crumbs
4 tablespoons of melted butter
One springform pan
Directions:
Combine the graham cracker crumbs and melted butter in your springform pan mix until the gram crackers are moistened and then press firmly in the bottom of your springform pan.
Bake the crust at 300° for about 10 to 12 minutes, remove and let cool before you add your cheesecake batter into the pan.
Beat on medium spread the cream Cheese until it is light and fluffy. Then slowly add your sweeten condensed milk, mine was a little thick so I had to use a spatula and add it directly to the cream cheese which didn’t seem to take away from the recipe at all.
Add your vanilla and lemon juice, you can also add lemon extract if you would like to. You can add any flavors you’d like to the cheesecake to make it your own.
Then add one egg add a time mixing between each, but make sure not to over mix or you will bring too much air into your batter and it might not cook right.
Carefully thump on your counter to remove any air bubbles that might be trapped into the batter and then put into your oven that was preheated at 300°
Pour into your springform pan and bake at 300° for about one hour, making sure to check on it often but being very careful when you open the door because you don’t want your cheesecake to flatten.
Once the cheesecake is done pull out and let cool before you remove the sides of your spring form pan because it will make your cheesecake collapse.
Thank you for being a part of our cooking 101 class, stay tuned for next week’s recipe where we’re going to make a reversed tater tot casserole.
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