What are your easiest, tastiest meals - quick to prepare when you can't think of anything!!

I don't think I've put this one up before ....... it is REALLY YUMMY!  So Rich!!  I've made it for a dinner tonight with Keith's triathlon buddies & their wives ....... I've been making this dessert since the 70s ..... It will feed at least 12, even more!

No Bake Creamy Lemon Cheesecake - really rich & creamy - only cut into small portions!

Crumb crust:  1 packet Nice Biscuits (crushed to crumbs.)  1/2 pack butter (melted ... 125g)
Lightly grease an 8" Springform tin.  Mix the butter into the biscuit crumbs.  Press the mixture onto the base and sides of the tin.  Chill the shell.   (I used some extra biscuits as Keith had got into the packet & eaten some!!  So I used about 1/4 of the 2nd pack - probably a few more than he had eaten - I also added some extra butter to make up for that increase too.  I use a flat sided glass with a flat bottom to roll a bit less than half of the biscuit crumb mix on the bottom of the base & then use it to press the rest around the edges.  Make sure the 'sides' aren't too thin.)  When you mix the crumb/butter .... check it by pressing some hard with the back of your spoon ... it should hold together well.

Cream Cheese Filling:  2 x 250g Philly Cream Cheese.   1 c Condensed Milk   4T Lemon Juice  1T Lemon Rind
2t white vinegar   1 c thickened cream (whipped)
Allow the cheese to soften overnight. Whip the cream first (to soft peaks and set aside.) Then just use the electric beater to Beat the Cream Cheese til fairly smooth.  Add the Condensed Milk, lemon rind & juice and vinegar.   When nice & smooth (no lumps) gently fold in the whipped cream til well blended.  Pour the mix into chilled shell & sprinkle some Nutmeg on the top.  Refrigerate at least 2 days for it to chill right thru & 'set'.  This one doesn't have gelatine to 'set it' so must stay in the fridge until time to serve, or it will soften.

One day, I will put it in the freezer to see how it freezes & 'comes up'!!  If you have any left - give that a go!!  There is No reason why it would NOT freeze well

(Once again, I increased most of the ingredients to make sure it fills the shell to the top! [and some left over as a treat too!] )  SO ..... I added an extra 1/2 pack of Philly, extra lemon Juice - 3-4 small lemons, HEAPS of lemon rind from these lemons (these flavours really 'develop' over the 2 days.) I used just under the small jar of thickened cream & 3/4 of the tin of condensed milk.)

T = Tablespoon/ounce     t = teaspoon   c = cup  (Make sure it is one cup of thickened cream, whipped, NOT one cup of whipped cream!  BIG difference!)