1 1/5 cups graham cracker crumbs
1/3 cup sugar
6 tbsp butter, melted
For Cheesecake Filling:
1 can sweetened condensed milk
3 large eggs
Juice from 1 lemon (about ¼ cup)
¼ tsp salt
2 8oz bricks cream cheese
Preheat oven to 375*F. Mix together crust ingredients and pat down on bottom of springform pan (line bottom of pan with parchment paper to reduce sticking and make cleanup easier). Bake crust for 7 minutes and then let cool. Meanwhile, reduce oven temperature to 300*.
In blender, combine all filling ingredients, layering thick ingredients with thin (put in eggs, then cream cheese, condensed milk, then second cream cheese, etc.) This will help your ingredients to mix together better in blender. Mix until combined. Pour mixture in springform pan that is wrapped in foil. The foil wrapping will reduce leakage in your springform pan if you are using a water bath. Place pan in oven, using a cookie sheet with edges as your bath. Add hot water to cookie sheet until water is just below it's rim (the cookie sheet, not the springform pan).
Bake for 55 minutes. At 50 minutes, check cheesecake by lightly touching the middle. If cake springs back to touch, it's done! If it caves under your finger and does not spring back, give it the remaining 5 minutes. Always use the finger test when checking doneness of cheesecake. It works every time!
When fully baked, remove from oven and cool. Refrigerate until service. Can top with any kind of fruit topping, or eat plain.
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