* 8 ounce package cream cheese,
* 3 ounce package cream cheese, softened
* 14 oz. can regular sweetened condensed milk (NOT evaporated, NOT low fat)
* 1/3 cup lemon juice
* 1 tsp Vanilla (*optional)
* 1 9" graham cracker or walnut pie crust
In medium bowl whip cream cheese until smooth and fluffy, add half of the can of sweetened condensed milk gradually, beating constantly. Once half of the milk has been added and the mixture is creamy/smooth, add the lemon juice and beat until smooth. Continue adding the remaining sweetened condensed milk until mixture is thick and well incorporated. If you'd like you can add 1 tsp of vanilla, this is entirely optional.
Spoon into prepared crust and chill at least one hour. The filling is quite thick, as you can see in the photo.
8 servings Serve with freshly sliced fruit (strawberries!!)
You must use Sweetened Condensed Milk, NOT evaporated milk
DO NOT use low fat or nonfat cream cheese - the cheesecake will NOT set
DO NOT use Neufchatel Cheese- the cheesecake will NOT set
DO NOT use low fat or nonfat sweetened condensed milk- the cheesecake will NOT set
If you do not follow the directions exactly The recipe will not work, you'll have a pie plate full of "pudding"!