Ingredients

The following ingredients have 12 Servings
  • 3 Cups Digestive Biscuits (Graham Crackers) ((250g))
  • 1/4 Cup Butter, Melted ((55g))
  • 2 and 1/2 Cups Cream Cheese ((625g))
  • 1 Cup Whipping Cream
  • 1/2 Cup Icing Sugar ((65g))
  • 2 Large Eggs
  • 2 tsp Vanilla Extract

Instruction

  • Grease or line a 20cm round cake pan with cooking paper and preheat the oven to 160°C (325°F).
  • Crush the digestive biscuits and mix in the melted butter.
  • Spread evenly over the base of the pan and refrigerate while making the rest of the cheesecake.
  • Beat the cream into soft peaks and set aside.
  • Beat the cream cheese until smooth.
  • Beat in the eggs and cream.
  • Finally add the vanilla extract and icing sugar and beat until all combined.
  • Pour over the biscuit base in an even layer.
  • Tap on the bench a few times to release any air bubbles.
  • Bake for 50-60 minutes. The middle should still be slightly wobbly.
  • Turn off the heat and allow it to cool to room temperature in the oven before placing it in the fridge for 4-8 hours.