1 (9 inch) prepared Japanese cheesecake crust
4 eggs, beaten
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 1/2 cups fresh lemon juice
1 teaspoon lemon zest
In a large bowl, beat eggs until frothy. Add cream cheese, sugar, lemon juice, lemon zest. Mix well and refrigerate for at least 1 hour. Beat in lemon zest.
Store remaining mixture in a plastic bag in the refrigerator. Beat graham cracker crumbs with milk, scraping the bottom of the bag. Press into the crust. Serve chilled.