Cheesecake

My husband seldom eats puddings, but this weekend he asked if I could make a cheesecake.  Being a lovely wife*, I of course said yes!

I found a recipe on the Philadelphia website and adjusted it a little to this:

140g digestive biscuits

80g butter, melted

250g Philadelphia Original

397g can condensed milk

juice of 2 lemons

Whizz the biscuits and mix into the melted butter.  Press into a spring-release tin and chill.  Beat the cream cheese, condensed milk & lemon juice and spread over biscuit base.  Chill for a couple of hours. 

 I didn't have a couple of hours, so popped it in the freezer for just under an hour.  I also dropped a bag of frozen peas onto it, but I wouldn't recommend you do that!

There was a dodgy moment when it was time to remove it from the tin ....

It worked OK and next time I would line the base of the tin.

It was very rich and extremely well received.
Older daughter is just eating her second helping. 

*quizzical look from husband

Hurrah and huzzah!

You could be forgiven for thinking I had forgotten all about my blog.  Really, I hadn't, but as I mentioned in my last, long ago post, I have been having technical problems uploading my photos.  Tonight, I thought I'd have just one last attempt. 

Hurrah and huzzah - it worked!

Now I just need to catch up with Christmas, New Year and all that has happened so far in January.  There are the hospital visits to tell you about - all OK thankfully, the new bathroom and of course the recipes.

As I haven't downloaded any recent photos, here's one I prepared earlier.


  
 Perfect for a celebration.

(now I need to sort out what has caused my 'home' picture to shrink)