Ingredients
Scale
- 16 oz (Two 8-oz blocks) Full-fat cream cheese, softened to room temperature
- 14 oz (One can) Sweetened condensed milk
- 1/2 cup Freshly squeezed lemon juice (plus 1 tablespoon of fresh lemon zest for extra zing)
Instructions
- Place your room-temperature cream cheese into a large mixing bowl. Use a hand mixer or a stand mixer fitted with the paddle attachment to beat the cream cheese on medium-high speed. Continue whipping for about 2 to 3 minutes until the cheese is completely smooth and free of lumps. This step is crucial for achieving that signature creamy texture.
- Turn the mixer to low speed and slowly pour in the sweetened condensed milk. Once the milk is mostly incorporated, add the fresh lemon juice and the optional lemon zest. Increase the speed back to medium and beat for another 2 minutes. You will notice the mixture begin to thicken almost immediately as the lemon juice reacts with the dairy. Scrape down the sides of the bowl to ensure everything is perfectly blended.
- Pour the creamy mixture into a prepared graham cracker crust or a lined springform pan. Use a spatula to smooth the top into an even layer. Place the cheesecake in the refrigerator for at least 4 to 6 hours, though overnight is best for the firmest set. Once chilled, slice and serve immediately. The result is a dense, tangy, and incredibly smooth cheesecake that holds its shape beautifully.
- Cook Time: 15 minutes