Friday, January 30, 2009
Yesterday was Emma's 15th birthday! I woke up knowing I wanted to make her cheesecake, one of her faves. I also didn't want to go to the store. So I found this recipe from an old Martha Stewart Kids magazine- and I had all the ingredients in my fridge and pantry. After reading through the recipe, I knew I was going to love it even before I made it. It is a very rich, creamy texture, not light and fluffy like a baked cheesecake. Sweet but tart from the lemon juice. Rave reviews from the birthday girl, the birthday dinner attendees, and me.
*You can make this as individual servings or as one 9-inch cake as well.
2 packages (20 sheets) graham crackers
11 tablespoons (1 3/8 sticks) unsalted butter, melted
2 tablespoons sugar
2 8-ounce packages cream cheese, room temperature
1 14-ounce can (1 1/4 cups) sweetened condensed milk
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
In large plastic bag, crush all the graham crackers to fine crumbs. In large bowl, combine graham crackers, melted butter, and sugar. Press into individual muffin tins or pie tin and bake at 350 for 7 minutes. Let cool.
With electric mixer, combine cream cheese, sweetened condensed milk, lemon juice, and vanilla. Fill graham cracker crust with mixture and refrigerate for at least 4 hours.
Garnish with a single candy, a strawberry slice, chocolate shavings, or fruit sauce.