For the Crust:

1 ½ cups graham cracker crumbs (or digestive biscuits)

¼ cup melted unsalted butter

2 tbsp sugar (optional)

For the Cheesecake Filling:

2 cups cream cheese (softened)

1 cup sweetened condensed milk

⅓ cup freshly squeezed lemon juice

1 tbsp lemon zest

1 tsp vanilla extract

For Garnish (optional):

Whipped cream

Lemon slices

Mint leaves

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Prepare the Crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a springform or pie dish. Chill the crust while preparing the filling.
Make the Cheesecake Filling: Beat the softened cream cheese until smooth. Add sweetened condensed milk, lemon juice, lemon zest, and vanilla extract. Mix until fully incorporated and smooth.
Pour the cheesecake mixture onto the chilled crust and smooth it out evenly.
Refrigerate for 4-6 hours or until set.
Serve: Garnish with whipped cream, lemon slices, and mint leaves. Slice and enjoy!

You can use low-fat cream cheese for a lighter version.

Adjust sweetness by reducing the sweetened condensed milk if desired.

Fresh lemon juice is preferred for the best flavor.