Operation Manual

75
Desserts and Sweets
No-Bake Mini-Cheesecake
Serves 2
Ingredients
For the base
100g digestive biscuits
50g butter, melted
For the cheesecake
200g condensed milk
150g full-fat soft cheese
Juice of ½ lemon
For the topping
150g punnet of fresh strawberries
1½ tbsp strawberry jam
1. Place the digestive biscuits into the Short Cup and attach the Cross Blade.
2. Pulse until the texture becomes a fine crumb mixture.
3. Add the melted butter and pulse until mixed through.
4. Spoon the crumbs into a cake tin and press down until they evenly cover the
base. Chill for 10 minutes.
5. Place the condensed milk and soft cheese into the Tall Cup and, using the Cross
Blade, blend until the ingredients are thoroughly mixed.
6. Add in the lemon juice and pulse a couple of times until the mixture thickens.
7. Pour and spread over the chilled crumb base and chill for 2 hours.
8. To serve, take the cheesecake out of the tin and place onto a plate.
9. Cut the strawberries in half and mix with the strawberry jam. Spoon onto the
cheesecake and serve.