in case you're NOT in Italy today // Original Chilled Cheesecake Recipe

New York style baked cheesecakes are amazing (hellooooo, Cheesecake Factory!). But still, there's something so delicious about an old-fashioned Italian-style cheesecake. Back when you creamed cheese and sugar and chilled it in a homemade crust.

My aunt served a chilled cheesecake to me a few weeks ago. Turns out it's my mother's recipe! Talk about a flashback. After she said that, I immediately remembered eating that at home growing up, and I think I even made it in college for a date night once.

It's lighter than a baked cheesecake, and so delicious.

And so, here it is: the recipe (for everyone who asked for it).

Original Chilled Cheesecake Recipe

Crust: 

8-10 graham crackers

6 Tbs butter

3 Tbs sugar (white)

Crush graham crackers and combine with melted butter and sugar. Press into the bottom of a pie pan or springform pan. Bake 350 for about 8 minutes until barely browned. Cool.

Filling:

½ pint whipping cream whipped and flavored (1 tsp vanilla and 4 Tbs powdered sugar)

1 package cream cheese (8 oz.) room temp

1 can sweetened condensed milk (15 oz)

⅓ cup lemon juice

1 tsp vanilla

Beat softened cream cheese until fluffy. Gradually add sweet milk while mixing. Mix thoroughly. Add lemon juice, vanilla and whipped cream. Stir well. Pour into crust. Chill 2-3 hours.

Serve topped with whatever fresh fruit you love.