My sister and my niece are visiting from San Diego this week. We have been doing a lot of catching up and a lot of cooking. My niece made Mexican Cheesecake, it turned out so good that I wanted to share the recipe. She got this recipe from her mother in law who is Mexican. Who would of figured just a few simple ingredients can make such a wonderful cheesecake. I didn't want to bombard her with a array of photos so I only took a few pictures. This recipe was a snap to throw together, everything is mixed in the blender and then poured into prepared graham cracker crusts. The recipe makes two cheesecakes so one to keep and one to share!! Heck they are so good just keep them both for yourself. They turned out so pretty and golden brown on top.
You can eat this cheese cake plain which is the best. But if you want a bit of fruit then top the cheesecake with your favorite pie filling such as strawberry or cherry. Enjoy!!!!!
* To prevent the graham cracker crust from burning on the edges, I use a handy idea that i got from Ma maw Eaves. She takes a disposable pie plate and cuts out the middle. Invert over a baking pie to prevent crust from getting to brown. With the middle being cut out the pie can still bake without having to cover the whole pie.
Click here to view inverted pie plate tip
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1 - egg
1 - 12 oz can evaporated milk
1 - 14 oz La Lechera condensed milk (sweetened condensed milk)
1 - tsp Mexican vanilla or pure vanilla extract
2 - prepared graham cracker crusts
Click here to print recipe