You can’t beat this cheesecake. Not only is it delicious it’s refreshing, and I pretend it’s calorie free. It’s all in your mind and mouth.
1 (9-inch) graham cracker pie shell, 1 (8-ounce) package softened cream cheese, 1 (14-ounce) can condensed sweetened milk, 1/3 cup freshly squeezed lemon juice, 1 teaspoon lemon extract, 1 (21-ounce) can lemon pie filling, 1 fresh lemon thinly sliced and twisted.
In large mixing bowl beat cream cheese until fluffy. Gradually beat in milk until the consistency is smooth. Fold in lemon juice and extract. Pour into the prepared baked pie shell. Refrigerate and chill for about 2 hours or until the pie sets. Remove the pie from the refrigerator, cut open the lemon pie filling and pour it on top of the lemon custard. Place the twisted lemon slices decoratively on top of the lemon filling.