Easy Japanese Cheesecake

Must Try! Easy Japanese Cheesecake

No-bake version of Cheesecake

By Linda Larsen, About.com Guide
Easy No-Bake Cheesecake

This cheesecake can be topped with any flavor of canned pie filling for a finishing touch. From start to serving time, it takes a little over an hour. For a chocolate version, see Fastest Chocolate Cheesecake. This is a soft-set cheesecake; it does not have the texture of a baked cheesecake. If, in spite of everything, it doesn't set, freeze it! Thanks to Joann for this tip.
Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients:
8 ounce package cream cheese, softened
3 ounce package cream cheese, softened
14 oz. can sweetened condensed milk (NOT evaporated)
1/3 cup lemon juice
1 9" graham cracker or chocolate cookie pie crust

Preparation:
In medium bowl beat cream cheese until smooth and fluffy. Gradually add the sweetened condensed milk, beating constantly. When half of the milk has been added, add the lemon juice and beat until smooth. Add remaining sweetened condensed milk until mixture is smooth. Pour into graham cracker crust and chill at least one hour. 8 servings
Note: Please make sure you are using sweetened condensed milk, NOT evaporated milk, in this recipe. I have made this cheesecake many times and it has always set up perfectly. The mixture should already be thick when you pour it into the crust; if it is thin at this point, you used the wrong kind of milk.

And do NOT use low fat or nonfat cream cheese or low fat or nonfat sweetened condensed milk; the recipe will not work. And of course the recipe works - how do you think I took the picture?

Ingredients-Making the Crust
Serves: 8
75g (3 oz) digestive biscuits, finely crushed
75g (3 oz) shortbread, finely crushed
3 tablespoons butter, melted
3 1/2 tablespoons caster sugar
1 (200g) tub cream cheese
5 tablespoons caster sugar
2 tablespoons lemon juice
120ml (4 fl oz) cream, whipped
sliced fresh strawberries or other fruit (optional)

Preparation method
Prep: 15 mins | Extra time: 1 hour 45 mins
1. In a bowl, mix together digestive biscuit crumbs, shortbread crumbs, melted butter and 3 1/2 tablespoons sugar.
2. Press biscuit mixture into an 18cm loose bottomed cake tin and place in refrigerator until ready for use.
3. In another bowl, beat cream cheese, remaining sugar and lemon juice.
4. Fold whipped cream into cream cheese mixture and spread over the biscuit base.
5. Freeze cheesecake for 1 hour, covered with aluminium foil. Place in refrigerator for 30 minutes before serving. If desired, top with sliced strawberries or any kind of fruit topping when serving.

Provided by:Allrecipes Last updated: 30 Sep 2011