Slice of heaven

For desserts that bring the wow fac­tor this Christ­mas, trust the in­gre­di­ent that gets re­sults – NESTLÉ Sweet­ened Con­densed Milk, made from fresh Aussie milk

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CLAS­SIC CHEESE­CAKE SERVES: 12 PREP TIME: 20 MINS SET­TING TIME: 3 HOURS 395g can NESTLÉ Sweet­ened Con­densed Milk 185g but­ter­snap bis­cuits

(store bought) 50g but­ter, melted 500g cream cheese, soft­ened ¹⁄³ cup (80ml) cream 3 tsp gela­tine pow­der ¼ cup (60ml) boil­ing wa­ter Zest and juice from 1 lemon 1 pun­net blue­ber­ries, fresh (op­tional)

In a food pro­ces­sor, add the bis­cuits and pulse into a fine sandy con­sis­tency then trans­fer to a large mix­ing bowl, add the melted but­ter and mix so it’s well com­bined. Press the bis­cuit mix­ture into a 22cm spring form pan lined with bak­ing pa­per on the bot­tom and re­frig­er­ate un­til firm (about 10 min­utes).

Mean­while, beat the cream cheese and NESTLÉ Sweet­ened Con­densed Milk un­til smooth.

In a small jug, add the gela­tine to the boil­ing wa­ter to dis­solve, then mix into cream cheese mix­ture along with the lemon zest and 2 tea­spoons of its juice.

Pour this mix­ture evenly over the crumb crust, then re­frig­er­ate un­til set.

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