No-bake Cheesecake

Ingredients

• 2 packages (20 sheets) graham crackers
• 11 tablespoons (1 3/8 sticks) unsalted butter, melted
• 2 tablespoons sugar
• 2 8-ounce packages cream cheese, room temperature
• 1 14-ounce can (1 1/4 cups) sweetened condensed milk
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract

Method

Crust

Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
Pour crumbs into a medium bowl and stir in the sugar.
Add butter, and stir until well combined.
Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side and press flat.
Chill crust in freezer at least 10 minutes.

Filling 

Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth.
Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary.
Beat in the lemon juice and vanilla.

Pour the filling into the crust; smooth the top with a rubber spatula.

Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.

Unclasp sides of pan and remove cheesecake.