Ingredients
• For the Crust:
• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• For the Filling:
• 2 blocks (16 oz) cream cheese, softened to room temperature
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
Preparation
1. Prepare the Base: In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture firmly into the bottom of a greased 9×9 inch baking pan.
2. Set the Crust: Bake the crust at 175°C (350°F) for 8–10 minutes. Remove from the oven and let it cool completely.
3. Make the Filling: In a large bowl, beat the softened cream cheese until smooth and creamy.
4. Combine: Gradually beat in the sweetened condensed milk, lemon juice, lemon zest, and vanilla extract until the mixture is thick and uniform.
5. Assemble: Pour the lemon filling over the cooled crust and smooth the top with a spatula.
6. Chill: Refrigerate for at least 4 hours, though overnight is recommended for the best “melt-in-your-mouth” texture.
7. Serve: Cut into squares and garnish with extra lemon zest or a dollop of whipped cream before serving.