I made this cheesecake right before I left to go back to college. It is one of my favorite cheesecakes of all time, and I wanted to make it right before I left so that I could leave home on a high note. Unfortunately, school is going to be starting up this Thursday and my time for baking will be basically non-existant. I'm not sure when I'm going to get the chance to make something new, so this blog will be on hiatus for a while. In the meantime, enjoy this amazing recipe!
1 cup crushed graham crackers
1 cup finely chopped pecans
¼ cup sugar
1/3 cup butter, melted
16 oz cream cheese, softened
3 large eggs
14-oz can sweetened condensed milk
2 tsp grated lemon rind
¼ cup fresh lemon juice
Preheat oven to 300 F.
Finely crush graham crackers and finely chop pecans.
Press mixture in bottom and 2 inches up sides of a lightly greased 9" springform pan.
Beat cheese at medium speed with an electric mixer 3 minutes or until light and fluffy.
Add eggs, 1 at a time, beating just until blended.
Gradually add sweetened condensed milk.
Add lemon rind and juice, beating until blended.
Pour into prepared crust.
Bake for 1 hour or until almost set. Turn off oven, and let cake stand in oven 30 minutes. Remove cake to a wire rack, and let cool completely. Cover and chill 8 hours.