Refrigerator Cheesecake

Refrigerator Cheesecake

Crust:
1 cup graham cracker crumbs (about 16 squares)
2 tablespoons sugar
4 tablespoons melted unsalted butter
Filling:
1 8 ounce package cream cheese
Grated zest of 1 lemon
1 14 ounce can sweetened condensed milk
1 1/2 teaspoons vanilla extract
1/3 cup fresh lemon juice

Crust: Combine cracker crumbs and sugar in a 8 x 8 x 2-inch glass dish. Stir in melted butter. Remove 2 tablespoons of crumb mixture for topping. Press remaining mixture evenly over bottom of dish.
Refrigerate while preparing the filling.

Filling: In a large bowl, beat together until smooth and fluffy cream cheese and lemon zest. Gradually add milk, beat until smooth, gradually add vanilla, beat until smooth, gradually add lemon juice, beat until smooth.
Gently pour filling over chilled crust. Sprinkle reserved crumbs on top. Cover cheesecake with plastic wrap. Chill and firm 4 to 24 hours. Cut into 8 squares. Serve plain or with sweetened whipped cream, cherry sauce or pineapple sauce. Serves 8.

Please let me know if you'll like the recipes for the sweetened whipped cream, cherry sauce and pineapple sauce.

I love those cheesecakes. I ususally cheat and use the already prepared graham crust.

I cant tell you how many proposals of marriage I have recieved using this exact recipe. Of course I am single looking for Mr. Wonderful, and all of the proposals come from either men 80 and over, already married or woman! LOL

If you have not tried this recipe please do it is wonderful.
Denisse

Denisse, You surprised me when you said you've been making this cheesecake for years. Here I thought it was one of a kind. Goes to show you recipes to get around.

Hope you find your Mr. Wonderful.
Are you looking in the right places?

Star, Here's the recipes.


Pineapple Sauce

4 tablespoons sugar
1 tablespoon cornstarch
1 8 ounce can crushed pineapple, packed in its own juice
1 teaspoon fresh lemon juice

In saucepan mix together sugar and cornstarch. Stir in pineapple. Cook over medium heat, stirring constanly until thick and clear. Remove from heat. Stir in lemon juice. Cool to room temperature. Cover and refrigerate.
Serve over cheesecake, sponge cake, or ice cream.


Cherry Sauce

3 cups pitted sour pie cherries
1 cup sugar
1/2 cup cold water
3 tablespoons cornstarch
1 tablespoon unsalted butter, softened

In a heavy saucepan, stir together cherries and sugar. Cook over medium-high heat, stirring constantly. When juices from cherries start to flow, continue to cook stirring, until cherries are cooked through and juice is boiling. Stir together cold water and cornstarch. Gradually stir into cherry mixture until desired thickeness is reached (you may not need all of the cornstarch mixture). Remove from heat. Stir in butter.
Serve warm or cold.

I also have made this many times and it is always welcomed. For cherry saujce you can also use a can of cherry pie filling with a little almond extract added (maybe a little sugar, depending upon your sweet tooth).

bump to make for tomorrow!

Lea