Creamy cheesecake

Fairlady
10 servings
Rate this recipe
Dairy

By Food24 November 03 2009
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Ingredients (11)

PASTRY
375.00 ml flour — cake
7.00 ml Baking powder
75.00 ml castor sugar
110.00 g butter — melted
FILLING
500.00 ml cream cheese
379.00 g nestlé sweetened condensed milk
125.00 ml lemon juice — freshly squeezed
5.00 ml vanilla — essence
250.00 ml cream — fresh, whipped
TOPPING
butterscotch
almonds — toasted
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Method:

PASTRY: Mix dry ingredients. Pour in melted butter and blend.
Press into a 30 cm diameter fluted pie dish and bake at 180 ºC for 15 minutes. Allow to cool.
FILLING: Beat cream cheese, condensed milk, lemon juice and vanilla essence into whipped cream.
Pour into baked pastry case and allow to set overnight.
TOPPING: Drizzle cheesecake with sauce of your choice and sprinkle generously with toasted almonds.



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