Dedicated to Henry, because he wanted cake.
Ok, so my Mamma made sponge cake, and my Nanna was famous for her cheesecake. Their forces combined were unstoppable.
If you’ve not had cheesecake before, its a popular layered cake made predominantly with cream cheese and condensed milk and with a crust made from biscuits. Some recipes even go so far as to use sponge cake as the crust, but the best ones keep things simple. This recipe was passed down from my Nanna and is loved by everyone who isn’t lactose intolerant.
For this recipe you’ll need a springform pan, baking paper, food processor, measuring spoons, mixing bowl, electric beater, and a silicone spatula.
250g packet of Arnott’s Nice Biscuits
120g butter (melted)
A small grating of fresh ginger
250g Philadelphia Cream Cheese Block
395g tin of sweetened condensed milk
2 lemons (juiced)
300ml thickened cream
1 tablespoon icing sugar
1 teaspoon vanilla bean paste
Step 1: Preheat your oven to 140 degrees Celsius (fan forced) and line a 20cm springform cake tin.
Step 2: Using a food processor, blend biscuits into a fine crumb. Transfer crumbs to a bowl.
Step 3: Add melted butter and grated ginger and stir with a wooden spoon to combine.
Step 4: Press the biscuit mixture into the base of the cake tin. It should be level and about 1cm thick. Also, try and make sure that the top of the crust is even in height all the way around. If not, call it rustic.
Step 5: Carefully transfer to your oven and bake for 15 minutes, or until golden brown.
Step 6: Remove from the oven and set aside to cool completely.
Step 6: In a large mixing bowl use an electric mixer to beat the cream cheese until soft.
Step 7: Add half of the condensed milk and beat to combine.
Step 8: Add the lemon juice and beat to combine,
Step 9) Add the remaining condensed milk and beat to combine.
Step 10) Pour the filling into the cooled crust and flatten with a baking spatula.
Step 11) Cover with cling wrap and transfer to the fridge for half an hour. Use this time to clean up and prepare the topping.
Step 12) Pour the thickened cream into a clean mixing bowl along with the icing sugar and vanilla bean paste.
Step 13) Using an electric beater, beat the cream until it thickens and peaks hold their form. Be careful not to over beat.
Step 14) Remove the cheesecake from the fridge and top the cream cheese filling with your whipped cream. Smooth the cream out with a baking spatula.
Step 15) Decorate with your mixed berries
Step 16) Cover again with cling wrap and refrigerate overnight to properly set.