So I was on Pinterest the other day . . .
And this pin piqued my interest. Five minute, four ingredient cheesecake? Really?
I had to test it out. I didn't believe that it would all that great, but if it was . . . dangerous. As Emeril would say, "Yeah, baby!"
So for my great experiment I assembled the four* key ingredients:
- 8 oz. tub of cool whip
- 8 oz. block of cream cheese, softened to room temperature
- 1/3 cup lemon juice
- 1 can of sweetened condensed milk
*This recipe is slightly misleading because you in fact need five ingredients. You need a graham cracker crust. Feel free to make your own, but in the spirit of the ease of this recipe, I bought mine.
The key to this recipe is to make sure that the cream cheese is softened to room temperature. If it's still too cool, it will cause icky lumps.
Cream the cool whip, cream cheese, and sweetened condensed milk until smooth. Add the lemon juice and blend until just combined.
Chill in the refrigerator for at least 1 1/2 hours-- overnight recommended.
It really did only take five minutes to prepare.
I was impressed with how great it tasted. It does have the texture of a no bake cheese cake and a lovely zing from the lemon juice while still being luxuriously sweet.