Cheese Cake Chilled
A creamy, tangy cheesecake with a smooth texture and sweet flavor, perfect for any occasion. Its rich cream cheese filling is complemented by a hint of lemon and a crunchy graham cracker crust. An easy and delicious dessert that can be topped with whipped cream for added indulgence.
Ingredients
Instructions
- Combine the softened cream cheese, sweetened condensed milk, and lemon juice in a large bowl.
- Mix with an electric mixer on medium speed for 2 to 3 minutes until smooth and creamy.
- Pour the mixture into the graham cracker crust.
- Chill the cheesecake for about 2 hours.
- Optional: Top with whipped topping before serving.
Tips & Substitutions
For a richer flavor, consider using mascarpone cheese in place of some of the cream cheese. If you want a lighter version, you can substitute reduced-fat cream cheese and whipped topping. Ensure your cream cheese is softened at room temperature for easier mixing, which will help achieve that smooth, creamy texture. For added zest, try incorporating a teaspoon of lemon zest into the mixture.
Serving Suggestions
Serve the cheesecake chilled, topped with a generous dollop of whipped topping for a creamy finish. It pairs beautifully with fresh fruit like strawberries or blueberries for a refreshing contrast. For a festive touch, consider serving it alongside a slice of 'Quick' Lemon Icebox Pie for a delightful dessert spread.
Storage & Reheating
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze it for up to 2 months. To serve, thaw it overnight in the refrigerator before enjoying. Avoid reheating as it’s best served chilled.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese Cake Chilled contains roughly 803 calories, with 10g protein, 100g carbohydrates, and 41g fat. It is an excellent source of iron (27% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 753mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of crust?
Yes, you can substitute the graham cracker crust with an Oreo crust or a nut-based crust for a gluten-free option. Just ensure it is pre-baked if required by the crust type to maintain the right texture.
How do I know when the cheesecake is set?
The cheesecake will be set once the edges are firm and the center has a slight jiggle. It will continue to firm up as it chills. Remember, it should not be overcooked, as it is meant to be creamy.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day or two in advance. Just make sure to cover it well in the refrigerator. It actually tastes better after sitting as the flavors meld together.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).