Chilled Cheesecake

My mother used to make this cheesecake for me as a child and it was always a favourite. In fact, from the time I was a teenager onwards, it was always my birthday cake of choice! I now make it for my husband and children and it shows no signs of being any less popular with this next generation. I would take this cheesecake over the baked variety any day of the week and twice on Sundays!

2 blocks cream cheese
1 can sweetened condensed milk
1/4 cup lemon juice
2 cups cookies, crushed
1/2 cup butter, melted

I do have to interject here and say something about the cookies pictured above. They are not my first choice. No offense to them, they’re perfectly delicious, but they’re not my first choice. The problem is I can’t find my favourite cheesecake base cookies anymore. They became a victim of the bad economy and their distributor went out of business. Rumour has it that they were picked up by a new distributor but I have still not seen them anywhere.

Wherefore art thou Marie Lu?

I don’t know what it is about them, they’re just plain cookies, but their flavour and texture combine so well with the butter in the base to form a nice solid cheesecake foundation that I have been unable to replicate with any other cookie. If you see my beloved Marie Lu cookies anywhere near you, please let me know and I will love you forever if we can make arrangements to get some mailed to me.

Cookie mourning aside, let’s move along…

Emtpy the packet of cookies into your food processor and pulse until it becomes fine crumbs.

Can you believe I used to do this by hand with a potato masher?

Add the melted butter and combine until it becomes a soft moist consistency.

Line your pie dish with foil. It is important to do this because as the base sets it tends to adhere to the dish, so you need the foil if you don’t want to have scrambled cheesecake when you go to serve it. Unless of course scrambled cheesecake is your thing – I bet it tastes just as good! :)

Empty the cookie mixture from the food processor into the foil lined pan and press it down firmly to mold it to the shape of the dish. I find using the back of a spoon to do this works well.

Put the base in the refrigerator for 30 minutes and in the meantime prepare the filling.

Wash out your food processor bowl and blade, then add the cheese and pulse it a few times to loosen it.

Add the sweetened condensed milk and lemon juice and process until evenly combined and smooth.

Pour the mixture into the base and refrigerate it for at least 4 hours. Longer is better and overnight is best.

Ignore the small lumps, I was in a hurry and didn’t notice them till I poured it into the base!

You can top it with whatever takes your fancy, but a favourite around here is fresh sliced strawberries with chocolate grated over top.

Though there is something to be said for eating it as nature intended – naked.

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3 comments to Chilled Cheesecake

  • stacey schumacher

    This is MY favorite cheesecake recipe! I think I got it from you a few months back….mmmmm

  • Stephanie

    My mom makes this same one (with a different crust though) and puts sliced bananas in the middle. A family favorite! It is also great with fresh strawberries or cherry pie filling on top :)

  • Ann Hayes-Bell

    Try finding your favorite biscuits at Indian Sweets & Spices in North City. (just north of 175th on 15th NE) across from Les Schwab and a few shops down from Subway. Willie gets lots of his NZ bickies there.