I LOVE LOVE LOVE this cheesecake. My family has been making this cheesecake since the 1970's. I asked my mom today where she got the recipe and she said she got it off the ready made pie crust years ago. I haven't made it in such a long time and was clearing out some of the old recipes in my recipe box and found it. I showed Sydney what to do and she pretty much made the whole thing by herself...it's that easy. It's not like your usual cheesecake. This cheesecake is so smooth and creamy and yummy.
1 Keebler graham cracker pie crust
1 (8 oz.) pkg. of Philadelphia cream cheese
1/3 c. (FRESHLY) squeezed lemon juice
1 (14 oz.) can of Eagle Brand condensed milk
1 tsp. vanilla extract
Mix together softened cream cheese, lemon juice, condensed milk and vanilla extract in a food processor until smooth, being sure to scrape down the sides a few times. It helps to cut the cream cheese up into cubes. Also, I have used a blender before and it doesn't work as well. The food processor gets all the little chunks out and makes it super creamy. Pour the mixture into the graham cracker crust and smooth all over making it look all professional like. Lick the scraper and the bowl and cover the pie and chill in the refrigerator for at least 4 hours.
Top with strawberries, cherries or drizzled with chocolate but is still very delicious plain!
I use Comstock cherries. My mom always used these and I just follow suit...it brings back good memories. I have put fresh strawberries on it and that was good as well, but the cherries are still my favorite.