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.”
[tasty-recipe id=”18309″]
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.
Oh dear, here comes trouble! Cheesecake is my all time favorite dessert and not to mention one of my top pregnancy cravings. I haven’t had it during this pregnancy though because it’s so expensive to buy. Now I’m going to be able to make it, inexpensively, and all in my blender?! I’m so excited to try this!!!
Oh dear, here comes trouble! Cheesecake is my all time favorite dessert and not to mention one of my top pregnancy cravings. I haven’t had it during this pregnancy though because it’s so expensive to buy. Now I’m going to be able to make it, inexpensively, and all in my blender?! I’m so excited to try this!!!
I’m so glad I found you. Is this too good to be true? Do all your recipes use food storage ingredients?
I’m marking you as a favorite!
I’m so glad I found you. Is this too good to be true? Do all your recipes use food storage ingredients?I’m marking you as a favorite!
What a great blog! I am the food storage lady in our ward so it is always nice to find new inspiration! I am going to have our RS put a link to this site on our RS blog!
thanks,
emily:)
What a great blog! I am the food storage lady in our ward so it is always nice to find new inspiration! I am going to have our RS put a link to this site on our RS blog!thanks,emily:)
Arlene,
It isn’t too good to be true. All of my recipes use food storage ingredients and they taste great! Thanks for marking me as a favorite!
Crystal
Arlene,It isn’t too good to be true. All of my recipes use food storage ingredients and they taste great! Thanks for marking me as a favorite!Crystal
I just discovered you blog, and I am impressed by how useful and well-thought-out it is. Thanks for contributing such useful, fun information!
I just discovered you blog, and I am impressed by how useful and well-thought-out it is. Thanks for contributing such useful, fun information!
Looks so good and easy enough.
Looks so good and easy enough.
I absolutley LOVE this recipie. It is so fast and easy. Perfect for when you have to come up with a dessert last minute. I must admit I was skeptical at first, but after trying it, it was so tasty. This cheesecake has turned out better than others I’ve tried. The powdered milk really does make it nice and thick and the longer you blend it the faster it sets. Thanks for sharing! You have made me look good 🙂
I absolutley LOVE this recipie. It is so fast and easy. Perfect for when you have to come up with a dessert last minute. I must admit I was skeptical at first, but after trying it, it was so tasty. This cheesecake has turned out better than others I’ve tried. The powdered milk really does make it nice and thick and the longer you blend it the faster it sets. Thanks for sharing! You have made me look good 🙂
I went a step further and made the cottage cheese from powdered milk as well….delicious…..1 cup powdered milk to 2 cups warm water. Mix and then add 2 Tbs of
philadelphia cream cheese. Mix. Place in a thermos flask overnight. Next day – place a piece of Kitchen roll into a colander – pour in the thick gloop – another paper towel over the top. Place colander into a bowl and let sit in the fridge until drained…..perfect cottage cheese (you can do this with yogurt as well and get a yogurt cottage cheese – works well in the cheesecake as well)
I went a step further and made the cottage cheese from powdered milk as well….delicious…..1 cup powdered milk to 2 cups warm water. Mix and then add 2 Tbs of
philadelphia cream cheese. Mix. Place in a thermos flask overnight. Next day – place a piece of Kitchen roll into a colander – pour in the thick gloop – another paper towel over the top. Place colander into a bowl and let sit in the fridge until drained…..perfect cottage cheese (you can do this with yogurt as well and get a yogurt cottage cheese – works well in the cheesecake as well)
Per my comment above…do a little bit less than 2 cups water or a bit more powdered milk otherwise it comes out a little to thin – trial and error and you will find out what works best for you
Per my comment above…do a little bit less than 2 cups water or a bit more powdered milk otherwise it comes out a little to thin – trial and error and you will find out what works best for you
I don’t know what i did wrong but it didn’t set at all for me! Actually. I’ve just realised I forgot the lemon juice but I would imagine that would have made it even runnier. It was still tasty though.
I don’t know what i did wrong but it didn’t set at all for me! Actually. I’ve just realised I forgot the lemon juice but I would imagine that would have made it even runnier. It was still tasty though.
Mia,
The lemon juice is actually very vital in making the cheesecake. It takes three things to make something gel 1) a form of gelatin 2) sugar and 3) acid (which in this recipe is the lemon juice). Try it again with the lemon juice in the recipe and see if it doesn’t work better for you. Also, make sure that you don’t use a low-fat or fat free cream cheese as that will keep it from setting as well.
Mia,
The lemon juice is actually very vital in making the cheesecake. It takes three things to make something gel 1) a form of gelatin 2) sugar and 3) acid (which in this recipe is the lemon juice). Try it again with the lemon juice in the recipe and see if it doesn’t work better for you. Also, make sure that you don’t use a low-fat or fat free cream cheese as that will keep it from setting as well.
I wanted to say that I made this with some changes and it was still really great. I used 3/4c. sugar (you know, becase then I can fool myself into believeing it's THAT much better for me ;)) and 1 1/4c. powdered milk. I also used the 1/3 less fat cream cheese/neufchatel. I know that was a no-no, but since mine was crustless anyway, I figured I'd still enjoy it even if it didn't set up as well. But it set up perfectly. It set up better than those boxed “no-bake” cheesecakes ever do and was totally sliceable even without the crust! I wouldn't attempt it with one I was taking somewhere, but for lower fat and calorie dessert for just me and the kids, I'd take the chance :). Thanks for sharing! I saw you make this on TV and you were stunning!
I wanted to say that I made this with some changes and it was still really great. I used 3/4c. sugar (you know, becase then I can fool myself into believeing it's THAT much better for me ;)) and 1 1/4c. powdered milk. I also used the 1/3 less fat cream cheese/neufchatel. I know that was a no-no, but since mine was crustless anyway, I figured I'd still enjoy it even if it didn't set up as well. But it set up perfectly. It set up better than those boxed “no-bake” cheesecakes ever do and was totally sliceable even without the crust! I wouldn't attempt it with one I was taking somewhere, but for lower fat and calorie dessert for just me and the kids, I'd take the chance :). Thanks for sharing! I saw you make this on TV and you were stunning!