This rich and creamy cheesecake will easily fool friends and family into thinking you spent all day making it. Plus, it is easy to dress it up with cut fruit, strawberry jam, or chocolate sauce.
- 250 grams of graham crackers
- 130 grams of unsalted butter
- 2 tablespoons of sugar
- 4 packs of cream cheese, room temperature
- 1 1/4 cups of condensed milk
- 1/2 cup of lemon juice
- 1 teaspoon vanilla extract
- 3 envelopes of gelatin (7g each)
Grease the cake mold with butter.
For the crust, crush the graham crackers until they have a super fine texture.
3Melt the butter in the microwave or in a pot and add the crushed graham crackers. Add two tablespoons of sugar and mix until integrated.
4Place the previous mixture in the cake pan by pressing to form the base and freeze for 10 minutes.
For the filling, beat the cream cheese with an electric mixer at medium speed until smooth. Add condensed milk little by little, lemon juice, vanilla, and gelatine until all lumps are gone.
Pour the filling over the graham cracker base and flatten the surface with a spatula. Freeze for 2 hours.