Food Storage Cheesecake

• recipe (or 1 can) sweetened condensed milk (1/2 C. hot water, 1 C. dry non-instant milk powder, 1 C. sugar and 1 T. butter-mixed in blender, very well)
• 1 8 oz cream cheese--do not use low fat versions
• 1/3 cup lemon juice (fresh or reconstituted)
• 1 tsp vanilla
• 1 pre-made 9″ graham cracker pie crust (or the equivalent made from scratch)
• 1 can pie filling (whatever flavor you like-cherry seemed to be the most popular)

Method:

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).

Recipe from Everyday Food Storage