Cheesecake with Graham Cracker Crust

I baked cheesecake 2 weeks ago. It was merely to experiment my precious graham crackers that we bought in Bintulu. The graham crust turned out well, it tastes better than the digestive biscuit crust that I normally do. This is a picca of the graham crackers that we bought, inside that container there are maybe 30 (i didnt count!) small packets containing 3 pieces of crackers. Very convenient, kan? Aritu pegi sekali lagi ke supermarket tu, graham crackers ni dah out of stock :(

And this is the cheesecake, yummeh yummeh :


Here is the cheesecake recipe that I used the other day:

Simply Sinful Cheesecake

2 cups crushed graham cracker crumbs (about 9 packets)
1/4 cup sugar
1/2 cup margarine or butter, melted
2 (8-oz.) packages cream cheese, softened
1 can condensed milk (I like Alaska Condensada because it doesn’t leave a “milky” aftertaste)
3 eggs
juice of 2 calamansi or 2 tsps. lemon juice (if available)

Preheat oven to 300ºF. Combine crumbs, sugar and margarine; press firmly on bottom of 9-inch springform pan. Bake for 10 minutes. Set aside.
With mixer, beat cream cheese in large bowl until fluffy. Gradually beat in condensed milk until smooth. Add eggs and calamansi or lemon juice. Mix well.
Pour into prepared pan — it doesn’t matter if crust is still warm. Bake 50 to 55 minutes or until center is slightly jiggly but perimeter is set. Cool 1 hour. Chill at least 4 hours to let flavors develop. Will keep in refrigerator for two weeks (but do you really think it will last that long?)

And this is my niece, eating the cheesecake. Dia sekarang tengah kemaruk dengan princess character ... semua bende nak princess. apa, berebut takhta lah pulak dengan beta?! hahahaaa.... ;p