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  • 3 tubs smooth cream cheese, at room temperature (I used Lancewood brand for this one)
  • 1 tin condensed milk
  • 3 teaspoons gelatine
  • 125 ml cream
  • juice of one big lemon
  • 2 packets Tennis biscuits
  • 120 g margarine/ butter, melted
  • fresh strawberries for garnish

Crush biscuits and combine with melted margarine before lining loose bottomed cake tin. Refrigerate until needed. Dissolve gelatine in lukewarm water (30 ml), be careful that it doesn’t set. Beat cream cheese until soft, add condensed milk and continue beating for another 2 mins. Juice lemon, strain juice and add to mixture.
Mix well before stirring in the cream. Lastly stir in gelatine until completely mixed and smooth. Pour into biscuit base and chill overnight.

The following day decorate with anything you might fancy; blueberries, pineapple jam, granadilla pulp, peach slices, etc. I used strawberry halves around the cheesecake.
I reduced about a cup of fresh strawberries with half teaspoon vanilla essence, 1 cup water and ¾ cup sugar over medium heat. Once slightly thickened, I blended it with my hand blender, cooled it down, then garnished the cheesecake just before serving. Enjoy everyone!

Photo: Candice Van Der Ross

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