Here's the recipe:
Ingredients (Serves 3)
• 12 sheets (about 5 1/2 ounces) regular or cinnamon graham crackers
• ½ cup unsalted butter, melted
• 2, 8-ounce blocks cream cheese, softened to room temperature
• 1, 14-ounce can sweetened condensed milk
• ½ teaspoon vanilla extract
• Zest of 2 lemons
• 2 tablespoons fresh lemon juice
Directions:
-
Spray 3 5-inch mini springform pans with nonstick spray. Meanwhile, in a food processor grind up the crackers into fine crumbs, then add the melted butter and pulse until the mixture comes together in a ball.
-
Then, divide the crust between the mini pans and press firmly into the bottoms. Put the pans in the freezer while you prepare the filling.
-
To prepare the filling, whip the cream cheese with a hand mixer until it becomes light and fluffy, add the sweetened condensed milk a little at a time to prevent the cream cheese from clumping. Then mix in the lemon juice, lemon zest and vanilla extract.
-
Once done, divide the mixture among the springform pans. The filling should be just enough to fill each one to the top, then refrigerate for at least 4 to 6 hours, or overnight. Top with blueberries or raspberries before serving.
Keep in mind:
No-bake cheesecakes will never be as firm as baked cheesecake, so this may be a little jiggly.
The recipe will also work with a regular-sized springform pan, though will require more time to set.
Direct link if needed : http://ift.tt/2bnCoUu
No comments:
Post a Comment