Dessert Recipes Cheesecake
When it comes to dessert, there's nothing quite like a good cheesecake. That's why I was thrilled when I stumbled upon this EASY cheesecake recipe that only requires three ingredients. Yes, you read that right. Three.
The Ingredients:

First and foremost, you'll need eight ounces of cream cheese. I recommend Philadelphia brand because it's always reliable and creamy. You'll also need one can of sweetened condensed milk and a quarter-cup of fresh lemon juice. That's it. These simple ingredients come together to create a rich and delicious cheesecake.
The Recipe:
To start, make sure your cream cheese is at room temperature and softened. This is important because it allows the cream cheese to mix better with the other ingredients. Next, using a hand mixer, whip the cream cheese until it's smooth and creamy. Then, slowly add in the sweetened condensed milk while continuing to mix. Finally, add the fresh lemon juice and mix until everything is well combined.
The Crust:

Of course, every good cheesecake needs a crust. You could use a pre-made graham cracker crust, but I prefer to make my own. Simply crush up graham crackers until you have one and a half cups of crumbs. Mix in a quarter-cup of melted butter and a quarter-cup of sugar. Press the mixture firmly into a springform pan and then pour the filling on top.
Baking:
Bake the cheesecake at 325 degrees Fahrenheit for 50-55 minutes. You'll know it's done when the edges are slightly brown and the center still jiggles just a little. Let the cheesecake cool to room temperature before refrigerating it for at least two hours.
The Final Product:

Once the cheesecake is chilled, slice it up and enjoy! For an extra special touch, top it with some fresh berries or a drizzle of caramel sauce.
But wait, there's more! If you're looking for another delicious cheesecake recipe, try this Raspberry Cheesecake Icebox Cake. It's the perfect no-bake summer dessert.
The Ingredients:

You'll need one package of graham crackers, eight ounces of cream cheese (again, Philadelphia is my go-to), one can of sweetened condensed milk, a quarter-cup of fresh lemon juice, a cup of heavy cream, and a half-cup of raspberry jam.
The Recipe:
Using a hand mixer, whip the cream cheese until it's smooth. Slowly add in the sweetened condensed milk and the fresh lemon juice. In a separate bowl, whip the heavy cream until it forms stiff peaks. Then, gently fold the whipped cream into the cream cheese mixture.
The Assembly:
Take one-third of the mixture and spread it over the bottom of an 8x8 inch baking dish. Cover with a layer of graham crackers, breaking them if necessary to fit. Spread half of the raspberry jam on top of the graham crackers. Repeat with another layer of the cream cheese mixture, a layer of graham crackers, and the remaining jam. Finally, top with the remaining cream cheese mixture.
The Chill:
Cover the cake with plastic wrap and refrigerate for at least four hours (or overnight) before serving.
Cheesecake lovers rejoice! These two easy recipes are sure to become staples in your dessert repertoire. Enjoy!
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