New York style baked cheesecakes are amazing (hellooooo, Cheesecake Factory!). But still, there's something so delicious about an old-fashioned Italian-style cheesecake. Back when you creamed cheese and sugar and chilled it in a homemade crust.
My aunt served a chilled cheesecake to me a few weeks ago. Turns out it's my mother's recipe! Talk about a flashback. After she said that, I immediately remembered eating that at home growing up, and I think I even made it in college for a date night once.
It's lighter than a baked cheesecake, and so delicious.
And so, here it is: the recipe (for everyone who asked for it).
Original Chilled Cheesecake Recipe
Crust:
8-10 graham crackers
6 Tbs butter
3 Tbs sugar (white)
Crush graham crackers and combine with melted butter and sugar. Press into the bottom of a pie pan or springform pan. Bake 350 for about 8 minutes until barely browned. Cool.
Filling:
½ pint whipping cream whipped and flavored (1 tsp vanilla and 4 Tbs powdered sugar)
1 package cream cheese (8 oz.) room temp
1 can sweetened condensed milk (15 oz)
⅓ cup lemon juice
1 tsp vanilla
Beat softened cream cheese until fluffy. Gradually add sweet milk while mixing. Mix thoroughly. Add lemon juice, vanilla and whipped cream. Stir well. Pour into crust. Chill 2-3 hours.
Serve topped with whatever fresh fruit you love.
