This is a very simple and quick cheese cake recipe, that is also super yummy.
Preparation Time: 20 minutes
Cooking Time: 1 hour
The final product
Ingredients 250g Philadephia cream cheese
400g tin of sweetened condensed milk
1/3 cup lemon juice
1 pkt Marie, Nice, Milk arrowroot or other plain biscuits
90g plain butter, melted
1 tin of cherries in juice
1 tbsp cornflour
Roll or process the biscuits into fine crumbs.
Add the melted butter, mix well and press into the base and sides of a small cheese cake container. For a more sturdy base use more butter.
Refrigerate for 30 minutes before making the filling.
Beat the cream cheese and sweetened condensed milk.
Add the lemon juice, quickly beat in and transfer into the refrigerated crust before the mixture sets.
Smooth with a knife.
Set in fridge for 2-3 hours.
To make the cherry topping place a few tablespoons of cherry juice in a cup and mix with the cornflour into a paste.
Add to the remaining cherries and juice in a saucepan.
Bring to a boil and keep there until the mixture thickens.
Spread on top of the cheesecake mixture.
Place the finished cake in the fridge for at least another hour. Tastes best the following day.