There are certain days during the summer when the last place anyone wants to be is in a hot kitchen. This cake is so simple a child can make it. (A great “starter” recipe for the budding chef.) Make it with a variety of crumb crusts – Oreo cookie crumbs, zwieback, chocolate wafers, just about any cookie.
Ingredients:
- 2 packages (20 sheets) graham crackers (3 cups of crumbs)
- 12 Tab butter, melted (1 1/2 cubes)
- 2 tablespoons sugar (not necessary with cookies)
- 2 8-ounce packages cream cheese, room temperature (No, you cannot use the soft cream cheese.)
- 1 14-ounce can (1 1/4 cups) sweetened condensed milk
- 1/3 cup fresh lemon juice
- 1 teaspoon vanilla extract (or almond, orange, rum, whatever)
Directions:
- Crush the graham crackers in a large resealable plastic bag with a rolling pin until very fine or use a food processer.
- Pour crumbs into a medium bowl.
- Stir in sugar.
- Add butter.
- Stir with a fork until well combined.
- Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side.
- Press flat.
- Chill crust in freezer at least 10 minutes.
- Beat the cream cheese in a large bowl until smooth.
- Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary.
- Beat in the lemon juice and vanilla.
- Pour the filling into the crust.
- Smooth the top with a rubber spatula.
- Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours. Overnight works best.
- Unclasp sides of pan, and remove cheesecake.
- Top with berries, peaches, chocolate, cherry/blueberry pie filling, caramel, etc — or not.
Variations:
Skip the crust: use cheesecake filling in a parfait and invent a whole new “layer cake.” Mix the filling, then put some in a glass. Top with broken-up cookies (such as chocolate or vanilla wafers) or graham crackers, and add fresh fruit (such as raspberries or blueberries). Alternate layers. Refrigerate parfait for 30 minutes, and serve.
Serves: Makes one 9-inch cake
Source: Martha Stewart
