Servings: 8-10
Ingredients:
For Cheesecake Base:
1 packet (approximately 1 3/4 cups crushed) tennis biscuits (or you may use graham crackers), crushed
1/4 cup butter, melted
For the Cheesecake Filling:
1 tin (395g/14 ounces) sweetened condensed milk
2 tubs (16 ounces total) cream cheese, softened
1/4 cup lemon juice
1/2 teaspoon vanilla essence (vanilla extract)
Instructions:
Preheat oven to 180 degrees C/350 degrees F.
For the Cheesecake Base:
Combine the crushed tennis biscuits (or graham crackers, if using) with the melted butter and press mixture into base of dish *(See Note Below).
For the Cheesecake Filling:
In a large mixing bowl, combine the softened cream cheese, lemon juice, and the vanilla essence. Add the tin of sweetened condensed milk. Beat mixture until smooth (you may use a hand or an electric mixer).
Pour (or spoon) the mixture over the base and bake for 10 minutes at 180 degrees C/350 degrees F.
Let cool and serve.
Topping (optional)
Cheesecake also be topped with a low-fat cream and fresh fruit like strawberries or other berries and sprinkled with chocolate shavings.
*Note from Diana at Diana's Desserts:
I recommend using a 9 or 10 inch springform pan, or a 9 or 10 inch metal pie plate for baking the cheese cake in.
Makes 8-10 servings.
Source: My Sissy
Submitted By: Carla Kote
Date: September 23, 2009