Meanwhile, make the 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.
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