Ingredients for Crust
Digestive biscuits 2 cups
Butter melted 3 tbsp
Ingredients for Filling
Cream cheese, softened 12 oz
Caster sugar ¾ cup
Eggs 3
Cream 1 cup
Vanilla essence 1 tsp
Cherry pie filling/fruit or sauce to top
Method
Mix melted butter with the biscuit crumbs.
Digestive biscuits 2 cups
Butter melted 3 tbsp
Ingredients for Filling
Cream cheese, softened 12 oz
Caster sugar ¾ cup
Eggs 3
Cream 1 cup
Vanilla essence 1 tsp
Cherry pie filling/fruit or sauce to top
Method
Mix melted butter with the biscuit crumbs.
Press down in a loose bottom tin or individual cheesecake tins if you have them. Freeze till set.
For the filling, beat cream cheese and sugar until smooth.
Beat in the eggs one at a time, then fold in the cream and vanilla essence.
Pour mixture evenly in the tins. Bake at 180 degrees C for 20 minutes or until set.
Cool completely, then top with cherry pie filling or any fruit.
Cool completely, then top with cherry pie filling or any fruit.
Cover and refrigerate until ready to serve.
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