1/4 of a package of graham cracker crumbs
1 cup (unsalted) light butter, melted
1/2 can of reduced-fat sweetened condensed milk
1 large egg
1 teaspoon vanilla extract
Juice from 1 small lemon
2 cups heavy cream
1/2 cup (100 ml) light cream cheese
Unsweetened almond milk (for serving)Fresh or frozen strawberries, raspberries, and cherries
1/4 of a package of graham cracker crumbs
1 cup (unsalted) light butter, melted
1/2 can of reduced-fat sweetened condensed milk
1 large egg
1 teaspoon vanilla extract
Juice from 1 small lemon
2 cups heavy cream
1/2 cup (100 ml) light cream cheese
Unsweetened almond milk (for serving)Fresh or frozen strawberries, raspberries, and cherries
In a blender, blend the graham cracker crumbs until fine
Pour into a bowl and mix with the melted butter
Use this crumb mixture to line the bottom of a springform pan (20 cm diameter). Reserve
Blend the sweetened condensed milk, egg, vanilla extract, and lemon juice
Add the heavy cream and continue blending until stiff peaks form
If needed, add a little almond milk
Pour the cream over the crust and bake in a moderate oven for about 20 minutes
For the glaze, quickly cook the strawberries and reserve
Boil the water and cooking aid to thicken
Add the strawberries and stir for 5 minutes
Serve with the chilled cheesecake.
