Smooth creamy cheesecake with a biscuit base, topped with your favourite fruit – absolutely delightful!
Classic Cheesecake
Prep time
25
minutesCooking time
40
minutesIngredients
100 gms digestive biscuit
55 gms unsalted butter (melted)
1/4 cup heavy/whipping cream
170 gms cream cheese
150 gms condensed milk
2 tsp vanilla extract
1 tbsp cornflour
Directions
- In a large bowl, crush the biscuits with the melted butter and mix well.
- Place 1 tbsp pf the crust mixture into cupcake liners and refrigerate for 15 minutes.
- In a large bowl, whisk together the cream cheese and heavy cream. Once combined add in the condensed milk, cornflour and vanilla extract. Whisk until the mix is smooth.
- Spoon 2 tbsp of the cream cheese mixture onto the cooled crust.
- Fill a tray with an inch of hot water and place the cup cake tray on it, creating a water bath.
- Bake for 40 minutes at 150°C.
- Let it cool in the refrigerator for 2 hours. Top it with your favourite fruit and enjoy!
