It’s the perfect solution for a Christmas day spectacular, New Years Eve dessert, a birthday cake or just a delicious afternoon sweet treat.
You can add festive flavour with a hit of ginger, choose ripe berries for a fresh summer feel, or combine cherries, chocolate and coconut for a classic black forest combo.
The simple biscuit base is easy, and the filling is just cream cheese, sweetened condensed milk for sweetness and richness, sour cream for a hint of tartness, and eggs for lightness.
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Ingredients
Method
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
Put biscuits into the bowl of a food processor and process until finely chopped.
Pour in butter and process until combined.
Press biscuit mixture into base of prepared tin using the base of a tumbler glass. Refrigerate whilst making filling.
Put cream cheese into a large mixing bowl and beat with electric hand beaters on medium speed until smooth.
Put cream cheese into a large mixing bowl and beat with electric hand beaters on medium speed until smooth.
Pour in condensed milk and beat again until smooth.
Add eggs, sour cream and vanilla, then beat again, first on low speed until almost combined, then on high speed until light and fluffy.
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.
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.
Serve topped with berries and a dusting of icing sugar.
Want a thinner biscuit base? Easy! Just use 125g biscuits and 75g melted butter.
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