A Note to my Mother…

A note to my Mother…

Hello Mother Chook,

Here’s the you-beaut refrigerated cheese cake recipe as promised :)) It’s been often requested & has been Shae’s favourite choice every birthday for decades. So it’s well tried & true.

And today I’m making it for her son’s birthday (only on a gluten free base.) That’s pretty cool, don’t you think?

It’s also a pretty handy recipe to have around with the summer months fast approaching. I made some little baby ones for functions at the same time…

Let me know how you go!! With much love to you & dad always….xx

Refrigerated Cheesecake

• 16oz. (500g) crushed biscuits
• 10oz. (310g) melted butter……..mix together, line greased tin, set 2 hours.

(I just chuck it in the freezer while I mix up the filling)

• 1 tin chilled Carnation milk (put it in the fridge overnight, or in the freezer for a bit)
• 8oz. (250g) Philly cheese
• 1 cup castor sugar
• splash vanilla
• rind & juice 1 lemon
• 1 lemon jelly
• 1 cup boiling water (maybe a little less)Melt jelly crystals in boiling water. Add rind & juice.

Cream sugar, vanilla & cheese. Whip carnation milk. Combine.

Then add the jelly mixture. Pour into biscuit shell. Set overnight for best results.

Voila! Decorate as you wish….

You could fold through Malteasers, or chopped Cherry Ripe (or things like that) if you like.

Or line the base with dried fruit (eg. prunes, apricots, figs) before you pour over the cheese cake mix.

Maybe cover with passionfruit, caramel, chocolate ganache (light things like that.)

Or just serve with fresh fruit (& maybe ice cream 🙂)

Enjoy!!

Tayan’s 9 this birthday & we are rolling with a “time” theme….clocks & watches both digital & good old fashioned analogue, face & hands. He want’s to be able to tell time both ways, which is always a good thing.

So the cheesecake decoration will also be the face of a clock. Time well spent I reckon :))

Cheers & hugs from your first born, xx