Cheesecake with Raspberries
This cheese cake is so easy and fast because you don’t need to bake it, which is perfect for summer days. Just mix up and chill for at least 3 hours. I like to do the night before. If you didn’t want to wait, you could use the mixture and spoon in to parfait cups layered with graham cracker mixture and fresh raspberries.
First make a graham cracker pie crust Take graham crackers. (One package to one an a half)and crush them or put them in the blender. Add melted butter until soft and press in to a pie dish. set aside.
1 (14 oz.) can Eagle® brand sweetened condensed milk (not evaporated milk)
mix together in bowl with an electric mixer.
add:
1/3 cup lime juice I use fresh, it is about the juice of one large lime. or you could use juice from concentrate.
1 teaspoon vanilla extract
pour into pie dish on top of graham crackers. Chill at least 3 hours.
Top with:
2 cups fresh raspberries, washed and drained
Substitute any other fresh fruit.
grate lime or lemon zest on edges.
garnish with fresh cream if desired.
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