One of my favourite things about blogging is the friends I have made in my computer. I count Leonie as one of those friends, even though we’ve never met yet. We share a love of food, Disney and even share the same birthday! In fact, we’re sure we were twins separated at birth, albeit two or three decades apart. Let’s not split hairs, shall we"
Over the years, Leonie has generously shared not just the gift of her friendship, but priceless treasures too, like her granny’s cookbook that was passed down to her mum (published in 1906) and “The Common Sense Cookery Book” (published in 1946) among other tantalising tomes. She’s also shared some of her delicious recipes, in fact, it was Leonie who gave me a virtual pav tutorial so that I could make my first (but not my last) perfect Pavlova.
This cheesecake is another one of her delicious recipes and it’s probably the easiest and most delicious cheesecake in the world. I’ve pimped it up for Easter, but this cheesecake is not just for Easter, it’s good all year round, served with some whipped cream and maybe a side of fruit coulis. It’s deliciously creamy and really rather rich, so a little goes a long way.
The lemon juice sets the cheesecake just so, but if it’s especially hot or you’re especially pushed for time, add a little more lemon juice (up to half a cup) to be sure that the cheesecake is set just right. Make sure the condensed milk is ...