Source:
Eileen Johnson
16 oz. cream cheese
1 can sweetened condensed milk
¼ cup lemon juice
1 tsp. vanilla
graham cracker crust
Combine cream cheese, condensed milk,
lemon juice, and vanilla in blender. Blend until smooth. Pour into graham
cracker crust. Refrigerate for 3 hours, or however much time you have.
*This is the cheesecake I grew up
eating. Still love it!
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