Materials
Base
- 250 g plain biscuits*
- 90 g butter melted
Filling
- 375 g cream cheese
- 3/4 cup caster sugar
- 2 eggs
- 2-3 drops vanilla
- 150 ml sour cream
- TOP: 4 passionfruit OR Strawberries or Cherries
Instructions
Base
- CRUSH BISCUITS & add to melted butter. Press into base of 1" deep sides of greased SPRING FORM PAN.
- CHILL 20-30 MINS.
Filling
- Mix cheese, sugar, eggs and vanilla in blender. Pour into shell. Bake @ 150°C for 45 MINS.
- Cool in OVEN.
- Decorate as desired.
Continental
- Add 1/2 cup sultanas, 1/2 cup raisins.
- 1 teaspoon finely chopped mixed peel to mix before baking.
- DUST with ICING SUGAR & serve.
Notes
* Ginger nut biscuits can use. Mandarin or lemon essence instead of vanilla ess.
I prefer to use SCOTCH FINGERS. * Can use ricotta cheese. Really nice if making the continental version.
OR use CHOCOLATE (PLAIN) BISCUITS for BASE.
Then cover cheese cake with whipped cream & grated dark chocolate. 😊
I prefer to use SCOTCH FINGERS. * Can use ricotta cheese. Really nice if making the continental version.
OR use CHOCOLATE (PLAIN) BISCUITS for BASE.
Then cover cheese cake with whipped cream & grated dark chocolate. 😊