cheesecakes is, quite often, cream cheese but if one wants something more airy
than a blob of that, one needs to worry about what will hold the new melange together.
I have made some with gelatin and whipped cream ( a dream of a summer dessert,
with the recipe from the Knox recipe book) but the other possibility is using sweetened
condensed milk and - wait for it - lemon juice. Yep, lemon juice (or any acidic liquid) will
curdle the condensed milk and with equal parts cream cheese, yield a shimmery cake.
Recipe below.
https://www.carnation.co.uk/Recipes/51/Strawberry-Cheesecake
https://www.marthastewart.com/858246/no-bake-cheesecake
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