This a cheesecake that is so rich it's definitely a sin! It's best to refrigerate it overnight and worth the time to make.
this recipe made HEAPS. next time i would either use a really deep dish or split it over two dishes (which i had to do this time) - 02 Dec 2009
It's quite good, but with 500 gr of cream cheese, 400 gr of condensed milk and 300 ml cream (i used the thickening one), the consistance is not what I expected. Seemed to be more like a pannacotta than a non-baked cheesecake. Btw, it's worth trying it again, but maybe it requires more gelatine. - 30 Sep 2011
I make this recipe once a month and take to a local club. Disappears very quickly and enjoyed by all. I sometimes add finely grated lemon rind. - 01 Mar 2011