No-Bake Cheesecake

INGREDIENTS

• 2 packages (20 sheets) graham crackers


• 11 tablespoons (1 3/8 sticks) unsalted butter, melted


• 2 tablespoons sugar


• 2 8-ounce packages cream cheese, room temperature


• 1 14-ounce can (1 1/4 cups) sweetened condensed milk


• 1/4 cup fresh lemon juice


• 1 teaspoon vanilla extract

DIRECTIONS

1. 
   

   STEP 1

   
   Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.


2. 
   

   STEP 2

   
   Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.


3. 
   

   STEP 3

   
   Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.


4. 
   

   STEP 4

   
   Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice and vanilla.
   

   IN THIS STEP:

   
   
   
   
   • How to Juice Citrus
   
   
   
   


5. 
   

   STEP 5

   
   Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.


6. 
   

   STEP 6

   
   Unclasp sides of pan, and remove cheesecake.