No Bake Lemon Cheesecake
- 1- ½ cups butter cookie crumbs
- 3 tablespoons light brown sugar, packed
- ¼ cup unsalted butter, melted
- 2 tablespoons lemon juice
- 16 ounces cream cheese
- ½ cup + 2 tablespoons fresh lemon juice, chilled
- 2 teaspoons fresh lemon zest, finely chopped
- 1 (14 ounce) can sweetened condensed milk
- 1 tablespoon vanilla extract
- Combine together butter cookie crumbs, light brown sugar, butter and lemon juice in a food processor. Pulse until combined and crumbly. Press unto the bottom and about ½-inch up the sides of a 9-inch springform pan. Chill until needed.
- Whip cream cheese until smooth and creamy. Beat in lemon juice, lemon zest, condensed milk and vanilla until well-combined. Pour into chilled crust and smoothen top.
- Chill until set, about 8 hours or preferably overnight.
- Run a knife along the sides of cake. Remove sides of pan and cut cake into wedges before serving.
- If desired, warm about ½ cup lemon preserve (or any fruit preserve of your choice) and drizzle over cheesecake wedges before serving. Whipped cream or warm crème anglaise would also make a good topping.
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