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https://www.philly.com.au/recipe/almond-and-sultana-cheesecake/
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Almond and Sultana Cheesecake
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Almond and Sultana Cheesecake
15 Mins
Prep time
23 Mins
Cooking time
Serves
10
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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
COMBINE biscuit crumbs and butter and press into the base of a 20cm pie dish; chill.
BEAT PHILLY and sugar until soft and well combined.
ADD eggs and lemon juice, beating well; fold in sultanas and sprinkle with almonds.
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.
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.
Recipe or Meal Type
Desserts |
Cheesecakes
Cuisines
Creamy |
Baking
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