Amy's Uncooked Easy Peasy Cheesecake

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Total Time
15mins
Prep 15 mins
Cook 0 mins

This is my fall back dessert. My Mum brought the recipe back from Canada when she and Dad lived there before I was born. I don't make this very often as it is quite rich, but, oh so yummy. I also usually make 2 as it freezes so well without the topping. And then I put a seasonal fruit topping of my choice when it has defrosted. Sometimes I use digestive biscuits for the base, and sometimes chocolate chip or even ginger biscuits. You can ring the changes, it's all good.

Ingredients Nutrition

Directions

  1. Crush biscuits and add melted butter.
  2. Mix together till all crumbs are coated with the butter and put into an 8-inch loose bottom tin. Press down and a little up the sides.
  3. Put into the fridge to set whilst you make the cake.
  4. Place cream cheese into a bowl and beat for a minute or two to soften and smooth it. Add the whole can of condensed milk and beat it.
  5. Then add the lemon juice and beat that inches You will notice that it is beginning to thicken at this point. Have a little taste to see that it is lemony enough.
  6. Pour the rest over the base and leave to set.
  7. For the topping.
  8. Either put fresh fruit straight on the top or.
  9. Gently poach a little fruit e.g. blueberries or raspberries in a little water (sugar to taste).
  10. Place the fruit on the cake.
  11. Add the cornflour to the remaining juices to thicken slightly and then use to glaze your fruit giving a nice shine.
Most Helpful

3 5

I tried making this cheesecake, and boy is it rich! I tasted the mix before cooling and it tasted glorious - like lemon buttermilk, but it just didn't set for some reason. I had to use many teaspoons of cornflour and thickening granules to make it thick enough to eat. Any ideas on what went wrong?