Ingredients
Directions 10 steps | 45 Minutes
Preheat the oven to 350°F and line a 9x9-inch baking pan with parchment paper. Measure and prep all ingredients.
In a bowl, whisk together the graham cracker crumbs, sugar and salt. Mix in the melted butter until the mixture is sandy and thick.
Transfer the mixture into the prepared baking pan and press the mixture into the bottom. Bake the crust for 10 minutes and let cool completely.
While the crust is cooling, make the filling. Using either a handheld mixer or a whisk, beat the cream cheese until smooth.
Add in the sweetened condensed milk and beat until smooth.
Add the egg, egg yolk, lemon zest, lemon juice and salt. Mix on medium speed until smooth.
Pour the cheesecake batter into the cooled graham cracker crust.
Bake at 350°F until the filling is set and does not jiggle, about 20-25 minutes. Let cheesecake cool completely and refrigerate until firm, at least 4 hours.
When completely chilled, remove cheesecake from the pan and cut it into squares.
Garnish with whipped cream, raspberries and mint. Enjoy!
Notes:
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This recipe uses Diamond Crystal kosher salt. Different kosher salt brands have varied crystal sizes and may affect the salinity of the recipe, so adjust accordingly.
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