Tangy Cheesecake / My Version

INGREDIENTS

500ml fresh cream 1 tin condense milk ( refridgerate over night or few hours ) approx 2 to 3 big lemons juice squeezed out 1 packet chocolate topper biscuits / nutticrust butter / marg ( I prefer stork )
fruit of your choice - I like to use strawberries , kiwi pineapples

METHOD

Crust : In a food process crush the biscuit ,start pouring soften stork until you see its crummy .
Beat the fresh cream until completly sift . start adding condense milk ,add ¾ tin only keep on beating on low , start pouring the lemon juice little at the time . stop and taste to see how sweet and tangy you prefer . if you feel you need it sweeter add more condense if you feel more tangy then add more lemon juice .
Assemble : Add biscuits and press it drown using a back of a spoon spoon in all the cream . cover and place in the fridge to set , preferable over night or atleast 4 hours.when you ready to serve add the fruit decorate as desired .

POSTED ON

03 Feb 2017

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