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Margaret’s Bistro Cheesecake

Margaret’s Bistro Cheesecake

  • Serves 10

  • Preparation time:

  • Cooking time:

Ingredients

2 cups (200g) plain biscuits, crushed or blended into crumbs
½ cup (60g) ground almonds
1/4 cup PHILADELPHIA Cream for Cooking, a cream alternative
75g butter, melted


Filling:

750g PHILADELPHIA Block Cream Cheese, softened
2/3 cup caster sugar
2 eggs
Grated rind of 1 lemon
1 teaspoon lemon juice
1 teaspoon vanilla essence


Topping:

250ml PHILADELPHIA Cream for Desserts, a double cream alternative
2 tablespoons caster sugar, extra
½ teaspoon vanilla essence, extra
½ teaspoon grated nutmeg, for serving

Method

First make the crust: Stir together crumbs, ground almonds, PHILLY Cream for Cooking and melted butter. With fingers, press crumb mixture into a 23cm spring form pan to come 5cm up the sides. Chill crust well while making the Filling. Preheat oven to 190oC.


To make filling: use an electric mixer to beat PHILADELPHIA Block Cream Cheese and sugar until well incorporated then beat in eggs, one at a time, adding lemon rind, juice and vanilla. Pour cream cheese mixture into prepared crust, and use a spatulato spread evenly. Bake in preheated oven for about 20 minutes. Remove from oven and leave to cool to room temperature.


Increase oven temperature to 220oC.


To make topping: Combine PHILADELPHIA Cream for Desserts with extra sugar and extra vanilla essence. Spoon over top of cheesecake and spread evenly. Bake for about 5 minutes, or just enough to glaze. Cool then chill for 6-12 hours before serving. The cheesecake can be made a few days ahead and kept covered and chilled. Dust with grated nutmeg to serve, and cut into wedges.

Notes