Lemon Cheesecake with Fresh Fruit

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

3 eggs

¼ cup fresh lemon juice

1 tsp vanilla extract

1 orange, peeled, separated

8 raspberries

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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Lemon Cheesecake with Fresh Fruit

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