Simple to prepare, large no-cook cheesecake with a sweet base that you can decorate however you wish. Good for a crowd.
200g plain sweet biscuit crumbs
100g caster sugar
110g melted butter
675g cream cheese, softened
2 x 395g tins condensed sweetened milk
125ml lemon juice
1 teaspoon vanilla essence
300g whipping cream, whipped
fruit of your choice to top
Directions Preparation:25min › Extra time:3hours chilling › Ready in:3hours25min
Stir together plain sweet biscuit crumbs, sugar and melted butter. Press into a 20x30cm rectangular baking dish.
Use an electric mixer to beat the cream cheese until smooth. Beat in the condensed milk, lemon juice and vanilla essence until well blended and smooth. Fold in whipped cream. Pour filling over base and smooth the top.
Top with fruit filling. Refrigerate until firm, 2 to 3 hours.
This was easy to follow but instead of using whipped cream I added sour cream and used a honey joy recipe for the base for a gluten free cheese cake it was so yummy
I've made it twice in one week - 06 Jan 2012