Ingredients
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250g plain sweet biscuits, crushed
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120g unsalted butter, melted
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750g cream cheese, softened
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2/3 cup (150g) caster sugar
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3 tsp Queen Natural Vanilla Paste
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3 large eggs, room temperature
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Fresh blueberries, to decorate
Method
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1
Grease & line a 20cm round spring form cake tin with baking paper. Wrap outside of tin with two layers of foil, covering the underside & extending up the sides.
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2
Mix together biscuits & butter, then press into base of the tin. Chill while making the filling.
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3
Preheat oven to 150C. Using a stand or hand mixer, beat cream cheese on a low speed until smooth. Add sugar & Vanilla Bean Paste, mixing to combine. Add eggs one at a time, beating slowly to incorporate. Pour into tin.
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4
Place tin into a roasting pan, then fill tray with boiling water until it reaches halfway up the side of the tin. Bake for 1 hour, then turn the oven off. Allow to sit in oven for 30 min before removing & allowing to cool completely in tin. Chill for a minimum of 3 hours or overnight.
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5
Before serving, decorate with blueberries and a light dusting of icing sugar.
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