Lemon Cheesecake with Condensed Milk
Lemon Cheesecake with Condensed Milk is a refreshing lemon cheesecake made in a graham cracker crust; creamy, lemony and a delicious dessert!
Ingredients
Crust:
- 1 ½ cups crushed graham cracker crumbs
- ¼ cup granulated sugar
- ⅛ tsp cinnamon
- ½ cup salted butter, melted
Filling:
- 3 oz cream cheese, room temp
- 8 oz sour cream
- 1 14 oz can sweetened condensed milk
- 1 tsp vanilla extract
- 2 tsp lemon zest, divided
- ⅓ cup fresh lemon juice
Instructions
Prepare the crust:
- Preheat oven to 350 degrees.
- In a medium bowl, add the graham cracker crumbs, sugar, cinnamon, and melted butter. Stir until combined.
- Reserve ¼ cup to sprinkle on the top.
- Pour the rest of crumbs into a pie plate. Using fingers, press the crumbs down into the sides and bottom of the plate to form a crust. Bake for 8 minutes.
Make the filling:
- Add the softened cream cheese, sour cream, can of sweetened condensed milk, vanilla, 1 tsp lemon zest, and fresh lemon juice to a medium size bowl. Beat on high until smooth and creamy for 4 minutes.
- Transfer the creamy cheesecake mixture to the cooled graham cracker crust. Sprinkle the remaining ¼ cup of crumbs on top. Bake for 4 minutes. Allow to cool.
- Sprinkle reserved lemon zest in top, and refrigerate until filling is set, about 3 to 4 hours.
- Serve chilled, and garnish with fresh berries, if desired.
Nutrition Facts
Calories: 290kcal, Carbohydrates: 21g, Protein: 3g, Fat: 22g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.5g, Cholesterol: 58mg, Sodium: 238mg, Potassium: 94mg, Fiber: 1g, Sugar: 12g, Vitamin A: 675IU, Vitamin C: 5mg, Calcium: 57mg, Iron: 1mg