Hello again all my foodie friends, tonight I was inspired to add another post because my Herb Encrusted Lamb recipe was chosen to be published by the people from The Urban Liaison magazine. So I decided to make one of my favorite desserts tonight to celebrate, No Bake Cheesecake. I always have a problem with this recipe though, I will explain that after the details. This recipe calls for,
- 1 (9 inch) prepared graham cracker crust
- 1 (8 ounce) package cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1/3 cup lemon juice
- 1 teaspoon vanilla extract
- Place softened cream cheese in a mixing bowl; add condensed milk, lemon juice, and vanilla. Beat until well blended. Pour mixture into the pie crust. Chill for 5 hours. DO NOT FREEZE!!!
Now this is where I always have the problem, 5 hours, are your kidding me, you want me to just sit here for 5 hours knowing there is a cheesecake just waiting to be eaten. So as you can tell by my picture of the finished product I made it about 3 1/2 hours so it is not completely set up yet. I leave mine topping free until after it is dished up just because Tanya does not like anything on hers, I always open up a can of cherry pie filling and throw a few spoonfuls on top, you can also do chocolate syrup or any other topping you can think of that goes well on cheesecake. Well that is it tonight I will be back soon with another post.
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