Custard Cheesecake

Custard Cheesecake
15 Mins
Prep time
15 Mins
Cooking time
Serves 12

What you need

  • 1 cup Marie biscuit crumbs
  • 1/3 cup butter, melted
  • 750g PHILADELPHIA Block Cream Cheese, softened
  • 3/4 cup sugar, reserve 1/4 cup for egg whites
  • 4 x 55g eggs, separated, whites stiffly beaten with
  • 1 1/4 teaspoons vanilla essence
  • 1/3 cup milk
  • 1 cup cream, lightly whipped
  • 2 tablespoons gelatine dissolved in 1/2 cup water
  • fresh fruit
  • chocolate curls

How to make it

  1. COMBINE biscuit crumbs and butter. Press into the base of a 22cm spring form pan; chill.
  2. BEAT PHILLY until soft. Heat sugar, egg yolks, vanilla essence and milk in a double saucepan, stirring continually until custard is thickened.
  3. ALLOW to cool, fold in PHILLY, cream and gelatine mixture. Pour into prepared crumb crust and chill for 4-6 hours.
  4. DECORATE with fresh fruit and chocolate curls.