Recipe for Cheesecake
Crust – Follow directions on bag for margarine. I don’t add sugar.
For 120 mini cheesecakes, you will need 1.5 Kg. You have 2 x 1 kg. bags.
Cheese Filling – 1 pkg. cream cheese, softened(I will take
them out of the fridge and leave them on the counter this evening)
1 can condensed milk
¼ cup Lemon Juice(from the green bottle – fresh lemons do
not work)
Instructions:
Prepare cups with 1 rounded Tablespoon of buttered crumbs
pressed gently into the bottom.
Combine cream cheese and condensed milk. Mix with mixer
until smooth.
Add lemon juice and mix well. Pour into little cups immediately. I measured
approx. 2 Tbsps. You can just pour, so long as you follow the sample.
Top with approx. 3 Tbsps. Fruit topping. Sprinkle a few buttered crumbs on top if you
want.
Recommend that you do one batch at a time as once you put
the lemon juice in it sets very quickly, and you can’t pour it. Instead, you have to spoon it(like the batch
I left there)
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