Sweetened Condensed Milk (Milk Conversion Chart)

Blender Cheesecake

1 recipe (or 1 can) sweetened condensed milk
1 8 oz philadelphia cream cheese or equivalent (do NOT use lower fat versions)
1/3 cup lemon juice (fresh or reconstituted)
1 tsp vanilla
9” graham cracker pie crust (or the equivalent made from scratch)
1 can pre-made pie filling (whatever flavor you like--cherry seemed to be the most popular)
Blend the ingredients for the sweetened condensed milk in the blender. Turn blender
to low and add the vanilla, lemon juice and cream cheese. Gradually increase the
blender speed, until smooth and creamy. (you may have to stop the blender once
or twice to scrape down the sides). Pour into prepared crust. You will see it start to
thicken, even as you spread it into the pie crust! Chill 2 hours. (If you are in a hurry,
you can put it in the freezer for half the time, without changing the properties of the cheesecake at all). Top with pre-made pie filling and serve. Yum

One of the Best things about using the powdered milk sweetened condensed milk for this recipe is .....you get a little more volume in the cheesecake then with the canned versions.....and the best part is ...it really sets up firm!