1 ¼ cups graham cracker crumbs
¼ cup sugar
¼ cup butter, melted
2 pkgs (8 oz each) cream cheese, softened
1 can (14 oz) sweetened condensed milk
¼ cup fresh lemon juice
1 tsp vanilla extract
1 orange, peeled, separated
3 mint leaves, for garnish
Heat oven to 350 F.
In medium bowl, combine graham cracker crumbs, sugar and melted butter. Press firmly into 9-inch springform pan.
In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, fresh lemon juice and vanilla extract; mix until combined.
Pour into pan. Bake 50-55 minutes, or until center springs back when lightly pressed.
Chill in refrigerator until completely cooled. Arrange orange slices around border of cake and place raspberries in middle. Top with mint leaves.
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