Lemon Cheesecake with Fresh Fruit
Photography Courtesy Culinary.net
Featured in July/August 2021
1¼ cups graham cracker crumbs
¼ cup sugar
¼ cup butter, melted
2 8-ounce packages cream cheese, softened
1 8-ounce can sweetened condensed milk
¼ cup freshly squeezed lemon juice
1 teaspoon vanilla
1 orange, peeled and sections sliced horizontally
3 mint leaves, for garnish
- Preheat oven to 350°F. In a medium bowl combine graham cracker crumbs, sugar, and melted butter. Press firmly into 9-inch springform pan.
- In a large bowl beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, lemon juice, and vanilla; mix until combined.
- Pour into pan. Bake 50 to 55 minutes or until center springs back when lightly pressed. Chill in refrigerator until completely cooled. Arrange orange slices around border of cake and place raspberries in middle. Top with mint leaves. Makes 6 to 8 servings.
Recipe courtesy Culinary.net