This recipe uses a can of evaporated milk which has been kept in the fridge for 24 hours. So, you need to start preparing for this cheesecake 2 days before you want to eat it. It needs 24 hours for the evaporated milk to chill and then 24 hours to set once the cheesecake is made.
While the evaporated milk is whipping use a different device (blender/food processor or hand held beaters) to beat the cream cheese. Once the cream cheese is smooth, add the sugar and vanilla. Beat this together until smooth.
Everybody’s got their favourite cheesecake whether it be baked or no bake/non cook style. But, this lemon cheesecake is seriously the best homemade cheesecake you can make. I have taken it to so many events and BBQ’s and it always gets requested when I’m asked to bring a dessert.