Condensed milk cheesecake slice
Need to whip up a sweet treat? It doesn’t get much easier than this condensed milk cheesecake slice. It has a crunchy biscuit base and creamy topping rippled with sweet mixed berries – you’ll find it hard to stop at just one piece!
Note: + 1 hour cooling & 2 ½ hours chilling time
- 250g Arnott’s Nice biscuits
- 125g butter, melted
- 500g cream cheese, at room temperature
- 397g can sweetened condensed milk
- 2 tbs lemon juice
- 2 Coles Australian Free Range Eggs
- 1 1/2 cups frozen mixed berries
Preheat oven to 150°C. Grease and line the base and 2 long sides of a 20cm x 30cm lamington pan with baking paper, allowing the sides to overhang.
Process the biscuits in a food processor until finely crushed. Add the butter and process until well combined. Spoon the biscuit mixture into the prepared pan. Use the base of a flat-bottomed glass to spread and press over the base. Place in the fridge for 30 mins to chill.
Meanwhile, process the cream cheese in a food processor until smooth. Add the condensed milk and lemon juice and process until smooth. Add the eggs. Process until well combined.
Sprinkle half the berries over the base. Pour over the cream cheese mixture and smooth the surface. Sprinkle with remaining berries. Bake for 30 mins or until just set. Turn off the oven. Cool in the oven, with the door ajar, for 1 hour. Place in the fridge for 2 hours to chill. Cut into squares to serve.