Recipe by Lina LaMont
I was looking up cheesecake recipes, and they all either seemed too hard or needed baking. I made this up, it's sort of a combination of several of the recipes I found. The consistency is lovely, and it's pretty addictive. It is very rich, that's how I like it. I suppose you could freeze it if you wanted, but I haven't tried. It was perfectly good from the fridge. Excellent topped in homemade whipped cream!!
Top Review by Tarra1
Hi Lina, Just wanted to encourage you to buy a springform pan and don't be intimidated buy those baked cheesecakes that seem hard. They are really not if you just take a little time and go step by step. Mt first attempt was a triple chocolate cheesecake and it was amazing. Only sad thing is most recipes advise that cake refridgerate for 24 hours before eating, I just got mental image of me sitting infront of my fridge with knife and fork and drooling. Have a Great Day!! Tarra
- 3 (8 ounce) packages cream cheese
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla
- 1 graham cracker crust