I honestly can’t believe it has taken me so long to put this fabulous recipe up on the blog. This is dead set the yummiest cheesecake you will ever eat and SO BLOODY EASY!!!
My father-in-law – Kevvie, aka Grandpa – taught me how to make this one years ago. He made it in the food processor so of course – I do too!
It is always a hit. Thanks Grandpa. Here is the recipe for you all…
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Kevvie’s Cheesecake
Ingredients
3 x 250g packets of Philadelphia Cream Cheese
1 packet Arnott’s Nice biscuits
1 cup sugar
2 eggs
1 teaspoon vanilla
125g butter (melted)
1 carton of cream (for topping)
Instructions
Grease a round spring form tin (about 22cm).
In a food processor crush the biscuits with the melted butter.
Press biscuit mixture into base and half way up the sides of the tin, pop in freezer for 15 mins, while you mix up the filling.
In the same food processor (that you have washed and still using the cutting blade) cream the cheese with the sugar.
Beat in the eggs and vanilla.
Pour over the biscuit mixture.
Bake in a slow oven (160 deg C) for 30 minutes
Let cool in oven with the door slightly open.
Refrigerate (overnight if possible, for me it is usually only a few hours).
Top with whipped cream. I add nutmeg if I don’t have anything else, otherwise strawberries are an absolute treat with this cake!
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