Hot Mama Cheesecake

This post isn’t quite as sexy as the title might imply — although a recipe for a yummy, easy, no-bake cheesecake might give anyone a tingle down their spine. I have modified this recipe from one I found in the Summer 2004 issue of Martha Stewart’s _Kids_ magazine (which is now, sadly, no longer being published). The neufchatel cheese at least gives a nod to low-fat recipes — I might try using two packages of neufchatel next time. Since this a no-bake recipe, it’s special treat for days when it is too hot to turn on the oven.

h3. Hot Mama Cheesecake

Makes one 9-inch cake

10 oz graham cracker crumbs
11 T butter, melted
2 T sugar
1 8-oz package cream cheese, room temperature
1 8-oz package neufchatel cheese (1/3-less-fat cream cheese), at room temperature
1 14-oz can sweetened condensed milk
1/4 c fresh lemon juice
1 t vanilla extract

Mix crumbs, sugar, and butter in a bowl. Press mixture evenly into an ungreased 9-inch springform pan, pushing it about two inches up the side. (I used the bottom of a juice glass to help me press the crust evenly on the bottom and sides.) Chill crust in freezer at least ten minutes.

While crust is chilling, make filling: Mix cream cheese and neufchatel cheese in an electric mixer on medium-high speed. Add condensed milk slowly, beating until smooth and scraping the sides of the bowl as necessary. Beat in lemon juice and vanilla.

Pour filling into crust and smooth the top with a spatula. Cover with a shower cap (which is our preferred method of covering in the Boyd house — but plastic wrap will suffice, too) and refrigerate until firm, about three hours.

Unclasp sides of pan and gently loosen to remove cheesecake. Serve with fresh berries or sauce, if desired.

Stay cool and eat up!