This recipe is so easy- the only thing thats hard is waiting for it to set! if you can bear it, your patience will be deliciously rewarded.
175g Biscuits (any kind suiting your preference-anzacs or digestives work a treat!)
50g Butter (melted)
A sprinkle of Coconut
A pinch of Cinnamon
Middle:
700g mixture of cream cheese & sour cream (3 tubs altogether)
3 Eggs
150g Caster sugar
A dollop of Vanilla Essence
Method:
If you have a whizz it makes this recipe so delightfully easy! Put the biscuits into the whizz until they are crumbs... add the melted butter, coconut and cinnamon and mix together. Press firmly into a cheesecake tin and put into the fridge to set. Into the whizz add the cream cheese, sour cream, eggs, caster sugar and vanilla- whizz away. Dollop mixture on top of the biscuit base and put into a heated oven (150 degrees) and bake for 30 minutes . Will be slightly wobbly as still hot but make sure its relatively thick in the middle by slighly shaking it. Turn off the oven and leave in to cool. Put into the fridge until it sets (this may take some patience!) Best to leave for a full day or overnight as cheesecake in my opinion tastes better after a few days in the fridge. Add a berry mixture or any fruit over the top. Sit back and enjoy one of life's little treats!
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