| Servings | serves |
Ingredients
- 1 can Sweetened Condensed Milk
- 1 tub Double Cream
- 1/3 cup Lemon or Lime Juice
- 1 package Cream Cheese
- 1 teaspoon Gelatine Powder
- 2 tablespoons Boiling Water
Ingredients
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Instructions
- Combine base ingredients in a bowl until it sticks together. Punch onto sides of a lined cake pan to resemble a crust. Place into the fridge until filling is ready.
- In a mixing bowl, mix all filling ingredients making sure that the lemon/lime juice must come last. The reaction of the citrus juice will start to harden your mixture almost immediately.
- On the low speed of you hand mixer, blend well. Around 2 minutes of so is plenty, just make sure all ingredients are incorporated. Immediately pour mixture into your waiting crust
- Refrigerate for an hour to and hour and a half or overnight.
Recipe Notes
- Fresh strawberries, with or without glaze. I like to cut the strawberries up in to quarters and place in a zip-lock bag. Gently whacking the bag of berries on the counter a few times to start releasing the juices. A half an hour later, you have a no fuss, no extra sugar strawberry topping and glaze. Although a little vanilla in bag wouldn't hurt anything. - Key lime juice instead of regular. This will give you a tart cheesecake, more like a key lime bar if you lessen the cool whip content. About half is needed for recipe, although the more that is used, the lighter and fluffier the taste and texture will be.
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