My Cheesecake Pudding is so light, hubby says it has the texture of Mousse!
Bonus is, it’s Gluten Free!
Let a 250g block of cream cheese (I use good old philly!) go seriously soft before starting.
Pour 1/2 cup of boiling water over a packet of lemon jelly crystals. Stir to dissolve then add in the zest & juice of a plump lemon. Set that aside to cool off.
Beat the soft cream cheese until it’s looking like cream. Add in a tin of condensed milk, a teaspoon of vanilla bean paste & the jelly mix. Combine all that until it’s thick & creamy.
Then simply pour it into individual serving glasses or ramekins & pop in the fridge to set.
Tanz Tip – I usually use a vegetable peeler to carve off some chocolate curls from the block & pop a cherry on top to serve.