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.<\/p>\n
h3. Hot Mama Cheesecake<\/p>\n
Makes one 9-inch cake<\/p>\n
10 oz graham cracker crumbs
\n11 T butter, melted
\n2 T sugar
\n1 8-oz package cream cheese, room temperature
\n1 8-oz package neufchatel cheese (1\/3-less-fat cream cheese), at room temperature
\n1 14-oz can sweetened condensed milk
\n1\/4 c fresh lemon juice
\n1 t vanilla extract<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
Unclasp sides of pan and gently loosen to remove cheesecake. Serve with fresh berries or sauce, if desired.<\/p>\n
Stay cool and eat up!<\/p>\n","protected":false},"excerpt":{"rendered":"
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