Hello there. It’s been a while.
It was my turn (Cookie) to post. And I sorta slacked off.. Well, no. I didn’t slack off. I had assignments and projects and all that fun stuff.
(Cookie, stop making excuses.)
(Be quiet guilty conscience! It’s none of your beeswax)
Anyhow, let’s talk about cheesecake now. We all love cheesecake. (Except that person in the back. Well that person doesn’t deserve the right to an opinion.) Cheesecake is good, but sometimes it takes a lotta time, and hard work, and sour cream, and buttermilk,and grocery shopping. (Ain’t nobody got time fo dat!)
So it’s really cool when you find a cheesecake recipe that takes two seconds. Well, not literally. But you get what I mean. This is one of those awesome recipes, and frankly, it’s delicious!
Lemons, Cream Cheese, Butter, Almonds, Sweetened condensed milk, and graham biscuits.
Grease a 20cmx 30cm (8-inch x 12-inch) pan.
Line the base of the pan with baking paper, extending it 5cm (2 inches) over the sides.
Process 1/2 a cup (40g) of almonds,
and 250g (8 ounces) of biscuits,
Add 125g of butter. (4 ounces) You’ll need it melted.
Process until combined.
Press the mixture onto the base of the pan,
And refrigerate for 30 minutes.
Beat 3 teaspoons finely grated lemon rind,
And 250g (8 ounces) of cream cheese
Until combined. (As obviously not shown in the pic)
Add 395g (12 1/2 ounces) canned sweetened condensed milk, and 1/3 a cup (80ml) of lemon juice.
Beat until smooth.
Pour this sweet mixture over the refrigerated base.
Refrigerate it overnight, or, if you’re impatient like us, just a few hours. ;)
When it’s done refrigerating, you can open up a can of Strawberry pie filling and use it to top off the cheesecake with.
Take a slice..
And bathe it in glory.
It’s so yummy, guys. It really really is. Mmm…
Now it’s your turn…
The Messy Sisters