I told my work colleague that I had a blog and she said I made the nicest cheesecake at the weekend so she shared her creation with me and I said I would post it. I have to try it myself soon, it sounds gorgeous. I’m a sucker for cheesecake.
20cm spring form tin
Electric mixer with mixer blade
1 packet Nice Arnotts Biscuits
125g melted butter
1 tablespoon cinnamon
1 vanilla bean pod
3 tablespoons vanilla extract
1 cup thickened cream
500g (2 blocks) Philly cream cheese, diced
3/4 cup caster sugar
3 teaspoon gelatine
1/4 cup boiling water
Base: In a food processor, blend whole packet of Nice biscuits until a small crumb. Add cinnamon and quick blend to mix in. Add melted butter and blend to combine. Scoop out combine base into a spring form tin. Press base and sides. Chill in fridge while making the filling.
Filling: Boil water and dissolve gelatine in a small bowl, stir until dissolved. Place a plate or lid to allow stubborn crystals to dissolve and set aside.
Set up your electric mixer with the mixer blade (not whisk). Add caster sugar and diced Philly cheese. Mix until completely smooth and creamy.
With mixer running on low, gradually drizzle in cooled desolated gelatine and beat until just combined. Add vanilla bean seeds, vanilla extract and thickened cream and continue beating until smooth and fluffy.
Remove chilled base from fridge and scoop mixture into pre-prepared base. Gently smooth to edges, cover with cling film and refrigerate for at least 3 hours or overnight.