EASY NO-BAKE CHEESECAKE
CARLIE CURTIS RAY WHITE BEENLEIGH
INGREDIENTS
• 3x 28g Philadelphia cream cheese packs at room temperature
• 2x 397g sweetened condensed milk cartons
• 2 tablespoons of lemon juice
• 1 teaspoon of vanilla extract
• 1x 250g Maria biscuit packet
• Preferred toppings : fresh fruits , canned cherries , etc
METHOD Crust
1 . You blitz the biscuits in a food processor or crush them in a bag , then use the crumbs to layer the dish and pack it down with your fingers .
2 . Then start packing the crumbs upwards against the cake tin - normally a height of one inch is good . The thickness of the crust is about one to two centimetres .
3 . Then place the crust in the fridge to set . 4 . Once set , leave it at least an hour before placing the cake mixture in .
BABA ’ S FAMOUS CHEESECAKE
Filling
1 . Beat the cream cheese and sweetened condensed milk on medium speed with an electric beater until smooth and creamy .
2 . Beat in the lemon juice and vanilla extract . 3 . Pour the cream cheese mixture into the prepared biscuit pie crust . 4 . Refrigerate for three hours or until firm .
5 . It ’ s much better once it has set but can be eaten pretty quickly as it is a very thick recipe .
6 . Add topping when ready to serve .
MONICA CHERRY RAY WHITE COTTESLOE | MOSMAN PARK
BASE INGREDIENTS
• 1 pkt Granita biscuits
• 2 tbl sugar
• 2 tbl cocoa
• ½ tsp cinnamon
• ½ tsp nutmeg
• 110g melted butter
CHEESECAKE FILLING Part 1
• 500g Philadelphia cream cheese
• 1 cup sugar
• 2 tbl lemon rind
• ¼ cup lemon juice
• 2 sachets of gelatine dissolved in ½ cup boiling water
Method 1 . Cut up the Philly cheese and put in a mixing bowl and beat 10
( lots and lots of beating ).
2 . Add sugar in parts slowly and keep beating ( lots of beating ).
3 . Add lemon rind and juice and keep beating until no lumps .
4 . Dissolve 2 sachets of gelatine in half a cup of boiling water .
5 . Put the bowl into the fridge to chill . Part 2
• 1 can frozen evaporated milk - Carnation brand is best
• 1 tsp vanilla essence
Method
1 . Put the frozen evaporated milk into a bowl and beat it for 20 minutes until it has risen into a smooth cream .
2 . Add the vanilla essence and slow down the beater and add the Part 1 mixture .
3 . Make sure there ’ s no lumps . Pour the mixture into the biscuit base and put it into the fridge to set overnight .
4 . Dress with blueberries . Yum !