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
Non-FictionThis 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!
