Ingredients:
2 packages digestive biscuits
11 tablespoons melted unsalted butter
2 tablespoons sugar
230 grams cream cheese, room temperature
1 1/4 cups sweetened condensed milk
1/4 cup fresh lemon juice
1 teaspoon vanilla extra
Instructions:
Crust:
In a mixer churn the digestive biscuit with the melted butter.
Press the crumb mixture into a pan, spreading it to about 2 inches up the side; press flat.
Chill crust in freezer at least 10 minutes.
Filling:
Beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary.
Beat in the lemon juice and vanilla.
Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
Optional: After about an hour or so you can top the cheesecake with fruits like raspberry, strawberries, blueberries, etc
Unclasp sides of pan, and remove cheesecake.
And voila! Your delicious no - bake cheesecake is now ready!
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The ultimate cookbook for deserts
Não FicçãoThis is the ultimate cookbook for deserts. It starts with different kinds of frostings and then goes on to the various deserts. Hope you like it!
