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.

Find more recipes perfect for summer at Culinary.net

Lemon Cheesecake with Fresh Fruit

Leave a Reply

Scroll to top