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