This is a recipe for a basic unbaked cheesecake. The measurements can easily be doubled if needed to make it bigger.
Ingredients
- 75 g (5 Tbsp + 1 tsp) butter
- 200 g (7 oz) tennis biscuits or digestive biscuits, crushed to fine crumbs
- 540 g (19 oz) cream cheese, softened to room temperature
- 750 g (26.4 oz) tinned sweetened condensed milk
- 10 ml (2 tsp) lemon juice
Special equipment
- Springform pan
- Handheld mixer/beater or stand mixer
- Measuring cups and spoons
Procedure
- Combine melted butter with biscuit crumbs. Press into a pie dish to make a crust.
- Beat cream cheese until smooth and fluffy.
- Beat lemon juice and condensed milk together.
- Mix the condensed milk mixture into beaten cream cheese until thoroughly combined.
- Pour filling into the prepared pie dish.
- Refrigerate for minimum of 24 hours until set.