Saturday, December 31, 2011

Fluffy Cheesecake

Fluffy Cheesecake
This is a simple, no-bake cheesecake by my best friend Marchelle.  Not a traditional cheesecake, as the texture is much more fluffy and light, serve as is or with a berry topping.
Makes 2 pies

  • 8 oz. Cream Cheese
  • 8 oz. Sweetened Condensed Milk 
  • 1 tsp Vanilla
  • 1/3 cup Lemon Juice
  • 1 pint Heavy Whipping Cream
  • 1 Graham Cracker Crust
  1. In a large bowl, cream cheese with an electric mixer until fluffy.
  2. Add condensed milk, vanilla and lemon juice, mix till smooth and set aside.
  3. In a separate bowl, whip heavy cream till soft peaks form (for best results, refrigerate metal bowl and whisks before hand).
  4. Gently fold whipped cream into cream cheese filling, till combined.
  5. Pour into crusts, refrigerate overnight to set. 
  6. Top with fresh berries before serving (if desired).

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