Ingredients
cooking oil spray, to grease
250g plain sweet biscuits
150g butter, melted
2 x 250g cream cheese, roughly chopped, softened
395g can Nestle sweetened condensed milk
3 free-range eggs
300ml sour cream
1 tsp vanilla extract
mixed fresh berries, to serve ( such as raspberries, blackberries, blueberries and strawberries)
icing sugar mixture, to dust
Method
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Preheat oven to 140ºC fan-forced (160ºC conventional). Grease base and sides of a 22cm spring-form tin with cooking oil, then line with baking paper
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Put biscuits into the bowl of a food processor and process until finely chopped.
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Pour in butter and process until combined.
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Press biscuit mixture into base of prepared tin using the base of a tumbler glass. Refrigerate whilst making filling.
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Put cream cheese into a large mixing bowl and beat with electric hand beaters on medium speed until smooth.
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Put cream cheese into a large mixing bowl and beat with electric hand beaters on medium speed until smooth.
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Pour in condensed milk and beat again until smooth.
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Add eggs, sour cream and vanilla, then beat again, first on low speed until almost combined, then on high speed until light and fluffy.
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Pour mixture into prepared tin and smooth surface. Bake for 1 hour 15 minutes or until just set, but still slightly wobbly in the centre.
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Turn off oven and allow cake to cool with oven door slightly ajar for 1 hour. Remove from oven and set aside at room temperature for 1 hour before refrigerating for at least 2 hours or overnight to chill.
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Serve topped with berries and a dusting of icing sugar.
Want a thinner biscuit base? Easy! Just use 125g biscuits and 75g melted butter.