Cheese Cake With Graham Cracker Crust
Creamy, tangy cheesecake with a sweet graham cracker crust offers a luscious dessert option suitable for any celebration or casual gathering.
Ingredients
Instructions
- Beat cream cheese until smooth; add condensed milk.
- Add ReaLemon and vanilla; beat until smooth.
- Smooth the mixture into the graham cracker crust.
- Chill overnight in an 8 x 10-inch pan.
Tips & Substitutions
To ensure a smooth cheesecake, make sure the cream cheese is at room temperature before beating. If you don't have ReaLemon, fresh lemon juice can be used as a substitute. For added flavor, consider mixing in a tablespoon of lemon zest. If you're looking for a different crust, try using crushed vanilla wafers instead of graham crackers, which can also work nicely.
Serving Suggestions
For a delightful presentation, serve the cheesecake with fresh berries or a drizzle of chocolate sauce. A dollop of whipped cream on top pairs beautifully with the rich creaminess of the cheesecake. This dessert also complements well with a cup of coffee or tea, making it perfect for gatherings or as a sweet treat after dinner.
Storage & Reheating
Store any leftover cheesecake in the refrigerator, covered tightly with plastic wrap or in an airtight container. It will keep well for up to 5 days. If you want to freeze it, wrap individual slices in plastic wrap and place them in a freezer-safe container. Thaw in the refrigerator before serving for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese Cake With Graham Cracker Crust contains roughly 904 calories, with 8g protein, 80g carbohydrates, and 10g fat. It is an excellent source of calcium (24% of the Daily Value), and a good source of protein and potassium.
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 cheese for the cheesecake?
While cream cheese is traditional for cheesecakes, you can experiment with mascarpone or ricotta for a different texture and flavor. However, keep in mind that these cheeses may alter the overall consistency and taste of the cheesecake.
What can I do if my cheesecake mixture is lumpy?
If your cheesecake mixture is lumpy, it may be due to cold cream cheese. Make sure to let it soften to room temperature before mixing. If lumps persist, you can blend the mixture with an immersion blender or pour it through a fine mesh strainer to achieve a smoother consistency.
How long should I chill the cheesecake?
Chilling the cheesecake overnight is ideal for allowing the flavors to meld and the cheesecake to set properly. If you're short on time, aim for at least 4 hours, but the longer it chills, the better the texture and flavor will be.
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).