My grandmother passed this recipe down to me when I started my own family.

She made the creamiest, most fabulous cheesecakes for church and for every potluck dinner. Years later, as the cook of the family, this is what I make.

So if you want this easy recipe for an elegant dessert (for any occasion), this is the one. Perhaps it will become your specialty too!

Ingredients :

1 can of sweetened condensed milk

1 8 ounces (250g) tub of cool whip (whipping cream)

1/3 cup of lemon or lime juice

1 8 ounces (250g) package of cream cheese.

how to make :

The most important part of this recipe is to leave the cream cheese out for a couple of hours at room temperature.

The cream cheese will become soft and smooth.

The importance of this is to create a smooth texture.

Not doing so, will create horrible lumps of cream cheese that will ruin the flavor of this pie.

After your cream cheese is softened enough, I like to see if it will spread easily with a plastic spatula.

In a mixing bowl, mix all before mentioned ingredients.

Please note: the lemon/lime juice must come last.

The reaction of the citrus juice will start to harden your mixture almost immediately.

On the low speed of your hand mixer, blend well. Around 2 minutes of so is plenty, just make sure all ingredients are incorporated.

Immediately pour the mixture into a waiting graham crust or for those of us that can’t have the gluten, I opt for muffin cups.

Refrigerate for an hour to an hour and a half and viola