Ingredients
250g sweet biscuits – I use Arnotts Nice ones
125g butter melted
375g cream cheese – I use Kraft Philly (1 1/2 pkts)
Zest of 1 lemon
1/3 cup lemon juice (I don’t measure it, I use about 1 1/2 ?lemons) use more zest if you want it more lemony in flavour
2 tsp vanilla essence (or I use 1 tsp vanilla bean paste)
1 tin condensed milk – full fat please, it doesn’t seem to set as well with the light version but if you wanted to use it I would just add a sheet of gelatin to the filling to help it set.
Line the bottom of a 20cm spring form tin
Crush biscuits in a food processor until fine – or crush with a rolling pin or mallet
Add melted butter and mix well
Pour into tin and press along sides and base. I find that the sides only need to go up about 4-5 cm.
Chill in fridge for 10mins or while making filling
Beat cream cheese until soft; add vanilla and lemon zest, mix well.
Add lemon juice and condensed milk slowly and mix until combined.
Pour over base and refrigerate over night.
Decorate with fresh fruit or chocolate shavings or anything you like if you want to. I find it yummy all by itself.
Sometimes I mix the berries in the filling. I just use the frozen berries (defrosted first).
Ingredients
3 x 250g Philadelphia cream cheese
2x Eggs (Room temperature)
1 x cup white sugar
1 & bit packets Nice Biscuits
113g Butter (melted in microwave)
? cup Baileys (Caramel flavoured baileys is delicious!)
You need an 8 inch Springform Bake tin
Instructions
1. Place Nice biscuits in a plastic bag and smash till biscuits are crumbs. Mix in 113g Melted butter.
2. Grease bake tin and add biscuit mixture. Press around sides and base of tin. Place in the fridge for 30 mins.
3. Cut Philadelphia cream cheese into small cubes, add sugar and leave to soften.
4. When soft, beat with an electric mixer till smooth. Add eggs in one at a time.
5. Add Baileys and mix again. (Be careful not to overbeat) Pour into biscuit base and dust with nutmeg.
6. Bake cheesecake in the lower half of the oven for 40-45 mins on 160 degrees Celsius (Not fan forced)
Cool in the oven for 1 hour with the door ajar before chilling in the refrigerator overnight.
METHOD
Preheat oven to 160c. Process 250g choc ripple biscuits until crumbs form. add 100g butter, melted. Process until combined. Press crumbs two-thirds of the way up side and over base of a 22cm springform pan. Refrigerate.
Process 500g cream cheese, 300g sour cream and 3/4 cup (175g) caster sugar. Beat in 3 eggs. Transfer 1 1/3 cups to a bowl. Add 100g dark chocolate, melted.
Pour half of plain mixture into base. Dollop with half chocolate mixture. Repeat. Use knife to swirl. Place on baking tray. Bake for 1 hour. Cool slightly in oven. Refrigerate.
Reply With Quote
Bookmarks