Tammy also said, “One of the best things about using the food storage 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! When you used the canned stuff, most of the time it is a little (or a lot) runny, and never seems to set up completely, or stay that way. But not with this stuff. It was the best! Once it was “set” it could be out at room temperature for a potluck or whatever, and you never had to worry about it turning into a soupy runny mess.”
- 1 recipe (or 1 can) sweetened condensed milk (1/2 c. hot water, 1 c. dry non-instant powdered milk or 2 c. dry instant powdered milk, 1 c. sugar, 1 T. butter)
- 1 8 oz philadelphia cream cheese or equivalent
- ⅓ 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 (powdered milk, sugar, water, and butter 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!
BTW: the second picture of the cheesecake is for those of you like me that always threw away the lid to the graham cracker crust. I don’t know why, but it took me forever to figure out that you can invert it and use it to cover your crust.