RECIPE: Idiotproof Cheesecake

2003-04-08 - 4:16 a.m.

My husband taught me how to make this. I made it for myself for my birthday.

Idiotproof Cheesecake

Preparation time: Around ten minutes if you're lucky

Calories per serving: Hideous. (It's cheesecake for gosh sakes...)

One 8-ounce block of Philly Cream Cheese, softened

One 14-ounce can of Borden Sweetened Condensed Milk

1/3 Cup of Real Lemon lemon juice

1 teaspoon vanilla extract

1 pre-made graham cracker pie crust.

With a mixer, beat the living daylights out of the cream cheese -- at -least- five solid minutes -- until it's pliable and fluffy. Then add the sweetened condensed milk, and scrape out all of it from the can with a spatula. Mix that together until it's smooth. Add the lemon juice, and the vanilla extract, and mix that until it's all smooth again.

Pour the mixture into the graham cracker pie shell, and set it in the fridge. Don't bake it, and don't put it in the freezer.

It takes about three hours for a decent soft-set to occur, so if you're making this for a party, plan accordingly.

I've sometimes drizzled this with chocolate syrup, and other times I've garnished my slice with a pinch of cinnamon and a swirl of caramel. Nummy nums!

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