Cheesecake: Fresh & Fool-Proof
- 16 ounces, weight Lemon Flavored Cookies
- 1/2 cups Butter Or Margarine, Melted
- 16 ounces, weight Cream Cheese
- 2 cups Powdered Sugar
- 1 teaspoon Vanilla
- 1/2 teaspoons Lemon Juice
- 3 cups Whipped Cream
- 1 cup Strawberries, Sliced (OPTIONAL)
- *Note: I use sweetened whipping cream and whip it myself at home instead of store-bought or canned whipped cream. I, personally, prefer the taste and the texture. You could use store bought if you prefer. Also, you can decorate this cheesecake any way you like. I just so happen to like fresh strawberries with this, but it would definitely be delicious with chocolate or caramel or strawberry syrup... Possibilities are endless!
- 1. Crush the lemon cookies to get approximately 2 1/2 cups worth. Mix in melted butter and mold into a pie/cake dish (make sure you get some edges, too). Add more or less if needed, depending on the size of pan you use. Place in the freezer while making the filling (or for about 20 minutes).
- 2. With a hand-held mixer, cream the cream cheese, sugar, vanilla and lemon juice together. Add in the whipped cream and beat for about 3 minutes.
- 3. With a plastic spatula or spoon, spread the mix into the pie crust. Garnish with fresh strawberry slices if desired. Refrigerate for a minimum of 45 minutes before serving. Enjoy!
cookies, butter, weight cream cheese, powdered sugar, vanilla, lemon juice, whipped cream, strawberries
Taken from tastykitchen.com/recipes/desserts/cheesecake-fresh-fool-proof/ (may not work)