Ingredients 2 packages graham crackers ( I used digestive biscuits) 155g unsalted butter, melted 2 tablespoons sugar 500g cream cheese, room temperature 1 400g can sweetened condensed milk 200ml fresh lemon juice 1 teaspoon vanilla extract
Method Put biscuits in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form. Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
Press the crumb mixture into pan, press flat. Chill crust in freezer at least 10 minutes.
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, 4hours or overnight.