Friday, 29 May 2009

Simple Philly Cheesecake

I love this cheesecake because it has no gelatin in it and I hate that almost jelly feeling you get when you eat non baked cheesecake with to much gelatin in it.


250gm Chocolate Ripple Biscuits
125gm Margarine / Butter, melted

250gm Philly Cream Cheese
1 can Sweetened Condensed Milk
1/3 cup Lemon Juice


  • Crush biscuits and mix together with melted butter.
  • Press into a 22cm greased spring form pan, refrigerate while making the filling
  • Beat together cream cheese and sweetened condensed milk until smooth
  • Add the lemon juice and beat well
  • Pour over base and refrigerate overnight

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