This cheesecake can be topped with any flavor of canned pie filling for a finishing touch. From start to serving time, it takes a little over an hour. For a chocolate version, see Fastest Chocolate Cheesecake. This is a soft-set cheesecake; it does not have the texture of a baked cheesecake. If, in spite of everything, it doesn't set, freeze it! Thanks to Joann for this tip.
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients:
- 8 ounce package cream cheese, softened
- 3 ounce package cream cheese, softened
- 14 oz. can sweetened condensed milk (NOT evaporated)
- 1/3 cup lemon juice
- 1 9" graham cracker or chocolate cookie pie crust
Preparation:
In medium bowl beat cream cheese until smooth and fluffy. Gradually add the sweetened condensed milk, beating constantly. When half of the milk has been added, add the lemon juice and beat until smooth. Add remaining sweetened condensed milk until mixture is smooth. Pour into graham cracker crust and chill at least one hour. 8 servings
Note: Please make sure you are using sweetened condensed milk, NOT evaporated milk, in this recipe. I have made this cheesecake many times and it has always set up perfectly. The mixture should already be thick when you pour it into the crust; if it is thin at this point, you used the wrong kind of milk.
And do NOT use low fat or nonfat cream cheese or low fat or nonfat sweetened condensed milk; the recipe will not work. And of course the recipe works - how do you think I took the picture?
