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The I Hate To Bake Lemon Vanilla Almond Cheesecake Made in Windsor Ontario

The I Hate To Bake Lemon Vanilla Almond Cheesecake Made in Windsor Ontario


When it’s too hot to bake, what’s a girl to do? Fake it, don’t bake it. Here is a recipe to keep and most of these ingredients are pantry staples so you may not even have to go shopping, bonus! Handy hint, always have a graham cracker tart shell on hand makes life SO much easier.
Simply take…
1 tub or pack of cream cheese 250 grams
1 can sweetened condensed milk 200 ml
2 tablespoons lemon juice
1 teaspoon lemon rind grated
1 teaspoon vanilla extract
A little sugar to taste – if you need it
Some almond slivers
Put all ingredients into a food processor/mixer/blender. Once blended pour into the shell. Cover, put into the fridge overnight or at least 4 hours. To make it even prettier and sweeter, toss some almond slices on top, toasted if you like –  just pop them into a dry fry pan and toast lightly and sprinkle icing sugar. Serve and enjoy.

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