The best ever easy cheesecake recipe
Half a lifetime ago I contributed to a wonderful cookbook masterminded by my friend Catherine for the British School Manila.
We were living in The Philippines at the time and our children attended the school. In fact we were there for nearly four years, had an amazing time and met some incredible people, many of whom are still friends 17 years later.
The Manila School Cookbook is a varied recipe book full of delightful, well tested recipes from parents, children and staff of the school reflecting the international community we were part of then. I’m not sure what I contributed, but it was probably something like a “spinach quiche!” as that was my party piece at the time!
Our children drew some amusing illustrations, there was a bit of a kerfuffle about whose children should be featured on the cover, and the book launched to tropical fanfare.
Easy Cheesecake Recipe
The other day I needed a cheesecake recipe for a dinner party, and couldn’t find my usual which I must admit is a bit of a ‘faff’ to make.
Instead, I rustled around my recipe archives and got a little waylaid cantering down memory lane until I found my dear friend Catherine’s recipe (handed down from her Mum) in the school cookbook and thought, “I’ve never made this one. It looks easy enough, let’s see if I can screw it up … err, I mean – if I can give it a go!”
Anyway, to my delight and relief it was a big hit – everyone loved it – and best of all, it was easy-peasy.
So without further ado, when you need something special for ‘that’ occasion, and you don’t want to spend a long time in the preparation here’s the recipe. With big thanks to Catherine and good luck to you dear readers. (Actually you won’t need luck, not if I can make it … honest!)
Mum’s Quick and Easy Cheesecake
2 packets Philadelphia Cream Cheese
1 can condensed milk
1.5 large lemons – juiced
(Optional – half cup crushed pineapple pulp squeezed dry – or Frozen Berries)
Crushed biscuit base made from 1 pkt plain sweet biscuits (250gms) and 80 gms butter.
For the base
Crush biscuits in the food processor.
Melt butter in the microwave and mix together. Press into cheesecake tin and chill.
For the filling
Beat cream cheese until smooth and scrape sides of bowl.
Add condensed milk and beat.
Add lemon juice and mix well.
(Add pineapple pulp if you are using and mix well)
Pour into biscuit crust.
Refrigerate and serve.
Best to use a 20cm springform cheesecake tin although I used a glass flan dish and greased it lightly.
For an even quicker cheesecake you can use a pre-made or bought Tart Shell in place of biscuit crumb base.
I didn’t use the pineapple pulp but defrosted a packet of frozen berries and scattered them on top with a sprig of mint before I served.
Do you have a favourite easy dessert recipe? I’d love to know in the comments what it is because I’m a useless dessert cook and always looking for easy recipes.
Until next time,