It's strawberry season now in France. I am fortunate enough to have a few in my backyard, so I try to be creative when using them. Today we are going to bake a lemon and strawberry cheesecake.
* Ingredients:
° 2 lbs. Strawberry
° Two rows of graham crackers
° 1 cup (250 ml) cream cheese
° 1 can (414 ml) of Eagle Sweetened Condensed Milk
° 2 cans (96 g) vanilla jello pudding
° 3 cups (750 ml) milk
° 2 1/2 cups cold whisk
* Prepare:
Washing strawberries and cutting them to slices.
Cover bottom of a 9×13 graham cracker pan. Approximately 6 to 7 biscuits. Sit aside.
Mix cheese cream & sweetened condensed milk in bowl.
Beat with your mixer until smooth and creamy.
Add milk and pudding mixtures.
Continue mixing on low speed for 4-5 minutes.
Add two cups of whipped cream and mix.
Pour half of the mixture over the graham crackers.
Place a row of strawberries on top.
Add another row of graham crackers.
Cover with the remaining cream mixture and another layer of strawberries.
Chill for 6-8 hours. Serve and spread over the whipped cream and the remaining strawberries
Enjoy!
