Easy Cream Cheesecake
Base:
1 x packet of Arnott’s nice biscuits
125g melted butter
Filling:
500g Cream cheese
200g Sour cream
1 cup of caster sugar
2 eggs
1 teaspoon of vanilla essence
Juice of 1 lemon
Use a food processor to crush the biscuits and butter together. Press the mixture into the base and sides of a spring form pan lined with foil. Refrigerate or put in the freezer for a short time until the base is set.
Use the food processor again to blend the cream cheese, sour cream and sugar until smooth. Add eggs one at a time, blending until smooth. Add vanilla essence and lemon juice and blend again.
Pour the filling into the biscuit base, and bake for 45 minutes at 160 degrees. After 45 minutes, turn the oven off and leave the cheesecake in the oven with the oven door ajar for about 30 minutes. Refrigerate cheesecake until chilled.
Serve with cream and enjoy!