Condensed Milk Cheesecake is a modern American recipe for a classic no-bake cheesecake on a biscuit (cookie) crumb base filled with a mix of cream cheese cheese and condensed milk flavoured with lemon juice and topped with pie filling. The full recipe is presented here and I hope you enjoy this classic American version of: Condensed Milk Cheesecake.
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Ingredients:
22cm diameter Graham cracker cheesecake crust
240g cream cheese, softened (or you can use my home-made cream cheese recipe to prepare your own)
420g tin sweetened condensed milk
80ml lemon juice
1 tsp vanilla extract
Optional:
630g tinned cherry or blueberry pie filling
Method:
Beat the cream cheese in a large bowl until fluffy. Gradually add the condensed milk, beating all the while to combine. Now stir in the lemon juice and vanilla extract and pour into the prepared crust. Chill for about 3 hours, or until set then carefully remove the sides of the tin, top with the desired amount of pie filling (if using) and serve.
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