Baked Cheesecake
375g plain sweet biscuits
175g unsalted butter, melted
500g cream cheese
200g caster sugar
4 eggs
300 ml whipping cream
2 T plain flour
1 t ground cinnamon
¼ t freshly grated nutmeg
1 T lemon juice
2 t vanilla essence
175g unsalted butter, melted
500g cream cheese
200g caster sugar
4 eggs
300 ml whipping cream
2 T plain flour
1 t ground cinnamon
¼ t freshly grated nutmeg
1 T lemon juice
2 t vanilla essence
Process biscuits in processor until crushed finely. Add melted butter and process another 10 secs. Press mixture into base and side of lightly greased 23 cm shallow springform tin. Refrigerate for 1 hour.
Beat cream cheese and sugar together, then add eggs and cream and beat for 4 mins. Fold in flour, cinnamon, nutmeg, lemon juice and vanilla. Pout mixture into chilled crust. Bake at 180°C for 1 hour without opening door, until cheesecake golden brown on top. Turn off heat and let stand in oven for 2 hours. Then open door and let stand for further hour. Then refrigerate overnight. Can decorate to serve with cream and nutmeg and cinnamon, maybe strawberries.
Beat cream cheese and sugar together, then add eggs and cream and beat for 4 mins. Fold in flour, cinnamon, nutmeg, lemon juice and vanilla. Pout mixture into chilled crust. Bake at 180°C for 1 hour without opening door, until cheesecake golden brown on top. Turn off heat and let stand in oven for 2 hours. Then open door and let stand for further hour. Then refrigerate overnight. Can decorate to serve with cream and nutmeg and cinnamon, maybe strawberries.