Cheese Cake

By Johanna

Ingredients

• 1 kg Philly (Philadelphia) cream cheese (4 blocks)
• 3 eggs whole
• 4 tbls maizena
• 1 1/2 cup sugar
• 500 ml cream or little more
• 1 tsp Vanilla essence
• Vanilla pod seeds1 packets of ginger nut biscuits or biscuit of our choice
• 250 g butter

Preparation

Step 1

Crush the biscuits and add a little butter to make the mixture moist and then firmly press into the bottom of a spring-form tin.

Place the eggs, cream cheese and sugar in an electric mixture and whisk until smooth. Then add the cream, maizena and vanilla. Whisk until smooth and fluffy.

Bake at 170 C in a bain-marie* so that the sides of the tin are kept moist. The water only needs to come up about 1/3 of the tin. To make sure that no water enters the cake tin, it is best to place a double layer of foil around the outside of the cake tin.

This cheesecake is normally baked for about 1 hour and 10 minutes and appears to still be soft in the middle when baked. Remove from the oven and allow to cool completely.

Use a topping of your choice. Caramel condensed milk treat is our most popular. Just heat the caramel and whisk until smooth and spread over the top of the cake. Place in the refrigerator and allow to cool completely before serving.