My entry for this week’s competition is called a “no bake” mulberry cheesecake. It is special because I got to pick the mulberry’s fresh from a tree on our friend’s farm in Agios Georgios. These friends have just moved to Cyprus from South Africa and they have many delicious fruit trees on the property. These very tasty mulberries went straight into the freezer to keep fresh.
INGREDIENTS:
1 packet Tennis biscuits from South Africa work best for tarts but are not always easy to find so I use coconut biscuits as an alternative
2 tubs Philadelphia Cream cheese
1 tin Condensed milk
1/4 cup fresh Lemon juice
1 teaspoon Vanilla essence
Crush biscuits with some butter and line in a springform pan
Beat cream cheese and sweetened condensed milk on medium speed until smooth and creamy
Beat in lemon juice and vanilla extract.
Pour cream cheese mixture into prepared pie crust.
Refrigerate for 3 hours or until firm.
Add frozen mulberries when ready to serve.
Enjoy:)
