Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup granulated sugar
- 1/2 cup melted butter
- 1 can (14 oz) sweetened condensed milk
- 4 oz cream cheese, softened
- 2 large eggs
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8 or 9×9 inch pan with parchment paper.
- Mix graham cracker crumbs, sugar, and melted butter; press firmly into pan to form crust.
- Bake crust 8-10 minutes until lightly golden; cool slightly.
- Beat cream cheese until smooth; add sweetened condensed milk and mix.
- Add eggs one at a time, mixing after each; stir in lemon juice, zest, and vanilla until silky.
- Pour filling over crust and spread evenly.
- Bake 20-25 minutes until center is set but slightly soft.
- Cool completely at room temperature, then refrigerate 2-3 hours or overnight.
- Lift out using parchment and slice into squares; dust with powdered sugar if desired.
Notes
- Use fresh lemon juice for best flavor.
- Don’t overbake; center should jiggle slightly.
- Chill completely before slicing for clean edges.
- Store in airtight container in fridge up to 5 days; freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian