1 prepared 9-inch (6 ounces) graham cracker crumb crust
2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Fat Free Milk
1 package (8 ounces) fat free cream cheese, at room temperature
1 large egg
100ml strawberry cordial (got ours from Cameron Highlands!)
2 tablespoons all-purpose flour
1 teaspoon grated lemon peel (optional)
1 1/2 to 2 cups dried cranberries
Simply crush half a packet of digestive biscuits using food processor.
Melt 50g butter to help pressing the biscuit base onto the glassware. To make it quick, I froze the base for 30mins.
Make sure all ingredients are at room temperature.
Preheat oven 180C
Mix all the other ingredients using food processor until smooth.
Pour the batter into glassware. Sprinkle some chopped cranberries on top.
Bake for 30mins or until center of chopstick becomes clean.
Refrigerate overnight- you can also freeze it for ice cream like consistency!
Bake for 35 to 40 minutes or until center is set.