Almond and Sultana Cheesecake

Almond and Sultana Cheesecake
15 Mins
Prep time
23 Mins
Cooking time
Serves 10

What you need

  • 1 cup biscuit crumbs
  • 1/3 cup butter, melted
  • 500g PHILADELPHIA Block Cream Cheese, softened
  • 1/3 cup sugar
  • 2 eggs
  • 2 tablespoons lemon juice
  • 3 tablespoons sultanas soaked in
  • 1 tablespoon brandy
  • Toasted flaked almonds

How to make it

  1. COMBINE biscuit crumbs and butter and press into the base of a 20cm pie dish; chill.
  2. BEAT PHILLY and sugar until soft and well combined.
  3. ADD eggs and lemon juice, beating well; fold in sultanas and sprinkle with almonds.
  4. POUR mixture into prepared crumb crust and cook on MEDIUM for 8 minutes, elevate on a roasting rack or upturned plate. Cool 2-3 hours prior to serving.
  5. TO MAKE Brandied Sultanas: Allow sultanas to soak in covered container for minimum of 1-2 hours. Keeps well in pantry for up to 4 months. Also terrific with ice cream or as a topping for pancakes.