easy chilled cheesecake

Probably the best thing about this cheesecake is that it's an original Italian-style recipe, so even the normal cheesecake haters love this version. It was my mom's recipe, and I remember having it multiple times when we had neighbors over for dinner. It's easy to make, and it's always delicious.

The almost custard-like smooth chilled texture of this cheesecake is to die for. Or maybe it's the combination of the sweet graham crackers with the tangy lemon juice that makes it perfect for any dinner party or special occasion. Regardless, I think you are going to love this cheesecake.

Original Chilled Cheesecake Recipe

Crust:

9 graham crackers
6 Tbs melted butter
3 Tbs white sugar

Crush the graham crackers and combine with melted butter and sugar. Press into the bottom of a greased pie pan or springform pan. Bake at 350 for 8-10 minutes or until barely browned. Cool.

Filling:

1/2 pint whipping cream
2 tsp vanilla (separated)
4 Tbs powdered sugar
1 package cream cheese (8oz), room temperature
1 can sweetened condensed milk
1/3 cup lemon juice

Beat the whipping cream with 1 tsp vanilla and the powdered sugar until firm peaks form (basically, until it holds its own shape when you take the beater out of the bowl). Set aside.

In a separate bowl, whip the cream cheese until fluffy. Gradually add sweetened condensed milk while mixing. Mix thoroughly. Add lemon juice, last 1 tsp vanilla, and whipped cream. Stir well. Pour into crust and chill for 2-3 hours.

And that's it! Enjoy with your favorite fresh fruit. (If you're like me, a little bit of chocolate syrup might end up on there as well. Or a lot of chocolate syrup.)

Enjoy!

P.S. Anyone in the mood for a good laugh? I originally posted this same recipe when I was just starting out blogging (back in 2012!). Here's the original post, and the pictures side by side. Haha! What a difference four years makes, right? And maybe if I keep practicing for four more years, I can post the recipe again and I'll be great at food photography by then.