Cheese Cake

Refrigerated Cheese Cake

Ingredients 

 • 225g Marie biscuits 

• 115g butter 

• 1 can ideal milk (same as carnation evaporated milk) – well chilled and whipped 

• 2 packets Philadelphia cream cheese 

• 1 cup sugar 

• 1 teaspoon vanilla 

• 2 lemons – juice and rind 

• 1 packet lemon jelly (boiling water to make 1 cup) 

•Nutmeg and cinnamon, to finish

 Method 

Grease or line a cheesecake tin or mould. Crush the Marie biscuits finely, add the melted butter and mix very well. Press the biscuit mixture firmly into the tin and refrigerate until set and firm. Whip the well-chilled evaporated milk in a large bowl until soft peaks form. Squeeze the lemon juice into a measuring cup and add enough boiling water to make 1 cup. Pour into a small saucepan, add the lemon rind and dissolve the lemon jelly into the mixture over low heat. Pour your evaporated milk into another bowl so you can use your mixing bowl to whip the cream cheese with the sugar and vanilla. Beat the jelly mixture into the cream cheese, then add the whipped milk. Pour the filling over the chilled base and sprinkle with nutmeg and cinnamon. Refrigerate until completely set. 

 Cheese cake alternative recipe 

 Ingredients 

 • 1 packet milk arrowroot biscuits 

 • 115g and 2 teaspoons butter 

 • 1 cup condensed milk 

 • 2 packets of Philadelphia cream cheese 

 • 1 small cup sugar 

 • Juice and rind of 2 lemons 

 • 1 packet lemon jelly in 1 cup boiling water

Place the whole Milk Arrowroot biscuits in a plastic bag and crush them with a rolling pin, or crush them in a food processor. Add the melted butter and mix well. Press the biscuit mixture firmly into a springform cheesecake tin or pie dish. Refrigerate the base until it has set and hardened. Choose the amount of liquid: for a firmer cheesecake, combine the lemon juice with enough hot water to make 1 cup in total. For a softer cheesecake, dissolve the jelly in 1 cup hot water and then add the lemon juice. Dissolve the lemon jelly in the hot liquid, then stir in the sugar and lemon rind before adding it to the filling mixture. Cream the cream cheese, add the condensed milk and mix well. Add the jelly and lemon liquid to the cream-cheese mixture and mix well. Pour the filling over the chilled biscuit base. Return the cheesecake to the fridge until completely set.