Cheesecake

I've had a hankering for a bit of cheesecake for a while and thought I'd like to try it.

This is a link to a no-bake simple recipe :
https://www.crazyforcrust.com/the-best-no-bake-cheesecake-recipe/
The Graham Cracker's had me a bit confused as I wasn't sure it if it was very sweet or slightly savory. I met a lady dog walking and she uses Arnott's  "Nice" biscuits (I was also thinking about Digestives) so I thought I'd give that a try.  She also mentioned condensed milk and that decided me, I would make it today.

Ingredients

Graham Cracker Crust (substitute Arnott's  "Nice" biscuits)

• 3 cups graham cracker crumbs — about 18 sheets
• 1/3 cup sugar
• 11 tablespoons unsalted or salted butter — melted
• 1/4 teaspoon salt — only if using unsalted butter

 I halved these measures, no sugar, half a packet of Nice biscuits (250g pack, so 125g) and a 15mm slice off a block of butter

Filling:

• 2 8-ounce blocks cream cheese — room temperature (do not use low-fat)
• 14 ounces 1 can sweetened condensed milk — (regular, not low fat)
• 1 teaspoon vanilla extract
• 1/4 cup lemon juice
• Berries or pie filling for topping

 I did one tub (250g) cream cheese and 1/2 can condensed milk. I also used the lemon skin for zest in the mix.

Instructions

1. Place graham cracker crumbs, sugar, and melted butter in a large bowl and stir using a fork. The mixture will resemble wet sand. Press into the bottom and up the sides of a 9-10” spring form pan. Chill at least 10 minutes before filling.
2. Beat cream cheese until smooth using a hand or a stand mixer. Add sweetened condensed milk, vanilla, and lemon juice and mix until smooth and no lumps remain. Pour into prepared crust. Chill at least 4 hours before serving so the mixture can set.
3. Top with berries or your favorite pie filling. Store in refrigerator for up to 3 days. Cheesecake can be made 1 day in advance, but don’t top it until ready to serve. It can also be frozen.
   
   

   Results

   This is a simple recipe. I've fallen in love with it already and I'm still waiting to try one!

   Licking out the dregs of the condensed milk cann brought back memories of doing it as a kid with my mum's cooking (I think the condensed milk went into her chocolate cake, a heavy simple cake with raisins that she'd bake on massive trays, 2 at a time,  that us 4 boys would scoff through in a couple of days, still haven't found an equivalent recipe) and the cleaning of the bowl of the filling was delicious too. 

   After I read that it needed to be chilled for 4 hours my heart sank. Still, I'm looking forward to trying them out. 

   I'm using the small metal baking trays that I use for Tortillas and there was enough mix for 4 (although some could do with some extra filling) so I will leave them in the freezer and get one out today and leave the others frozen. 

   
   

   Alternative

   halve the ingredients

    link

   For the crust

   3 tablespoons sugar

   2 cups graham cracker crumbs

   119g unsalted butter, melted

   
   

   For the filling

   2 pkts cream cheese, room temperature

   1 can sweetened condensed milk

   1/4 cup or icing sugar to dust

   1 cup raspberry sauce

   200g frozen raspberries.

   Thawed fresh raspberries, for garnish (optional)