Cheesecake

One of the best things about using the
powdered milk sweetened condensed milk
for this recipe is....you get a little more
volume in the cheesecake then with the
canned versions....and the best part is....it
really sets up firm!
1 recipe (or 1 can) sweetened condensed milk
1 8 oz yogurt cheese or store bought cream cheese (store bought low fat cream cheese will not work as well)
1/3 cup lemon juice (fresh or reconstituted)
1 tsp vanilla
1 premade 9” graham cracker pie crust (or the equivalent made from scratch)
1 can pie filling (whatever flavor you like--cherry seemed to be the most popular)

 Blend the ingredients for the sweetened condensed milk in the blender. Turn blender
To low and add the vanilla, lemon juice and cream cheese. Gradually increase the
blender speed, until smooth and creamy. (you may have to stop the blender once
or twice to scrape down the sides). Pour into prepared crust. You will see it start to
thicken, even as you spread it into the pie crust! Chill 2 hours. (If you are in a hurry,
you can put it in the freezer for half the time, without changing the properties of the
cheesecake at all). Top with premade pie filling and serve. Yum!

 See www.everdayfoodstorage.net