Marge...it is SWEETENED condensed milk and I am guessing you do have an equivalent product. I know Curtis Stone the Aussie chef mentions it from time to time.
Dan...IF you get ambitious and make this cake, be prepared when you take it out of the oven. It weighs a 'ton'!
General suggestion...one thing I have added since the original is to cut a piece of parchment paper to fit in the bottom of the springform pan before you put in the 'crust'. This makes it much easier to get the cheessecake off the pan base and onto a cake plate for 'presentation'.
If you are having a special dinner this is a great dessert. I often prepared it for New Years Eve dinners and added Warm Raspberry Sauce!
~~~GB~~~
