Reba's Lemon Cheesecake

without Cool Whip

If you are looking for a spring/summery dessert, look no further.  This is my mother-in-law's lemon cheesecake recipe.  When I first tried it, I was in love.  If you like lemon flavored things and cheesecake, you'll like this dessert.

Prep Time: about 20 minutes to soften cream cheese
Active Time: 5-10 minutes
Refrigerate Time: at least 2 hours

Total Time: 2.5 hours

Servings: 6-8

Ingredients:

8oz cream cheese

with Cool Whip

3-4 fresh lemons (1/4-1/2 cups of lemon juice but you can estimate)

1 can of Eagle Brand® Sweetened Condensed Milk
1 Graham Cracker Crust
Cool Whip Topping (optional)

Directions:

Let the cream cheese soften.  While the cream cheese is softening, juice the lemons and mix it with the sweetened condensed milk.  Once mixed, add the lemon juice mixture to the cream cheese.  Beat with an electric mixer until smooth.  Pour mixture into the graham cracker crust.  Cover and refrigerate for at least 2 hours.  Top with Cool Whip, if desired.