SERVES: 12
INGREDIENTS:
- 1 cup Ensure® vanilla powder
- 250g ginger nut biscuits
- 140g butter
- 500g cream cheese, at room temperature
- 300g sour cream
- ¾ cup caster sugar
- 3 eggs
- 3 tsp vanilla essence
INSTRUCTIONS:
- Line base of cake tin with non-stick baking paper. Secure the base back into the pan.
- Place biscuits in food processor and process until finely crushed. Add the butter and process until well combined. Transfer to the lined pan.
- Spread the mixture firmly over the base of the tin. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
- Preheat oven to 160°C. Place the cream cheese, sour cream, sugar and Ensure® powder in food
processor (clean after crushing biscuits) and process until smooth. Add the eggs and vanilla essence, and process until well combined. - Finally, add the cream cheese mixture into the cake tin. Bake in oven for 1 hour or until just set in the centre. Turn oven off. Leave the cheesecake in the oven, with the door slightly ajar, until cooled completely (to prevent the cake from cracking). Place in the fridge for 4 hours to chill. To serve cut into slices and add cream/Greek yoghurt/ice cream and fresh berries.
NUTRITION CONTENT:
per serve
- Energy (kJ) 2061
- Protein (g) 8
- Fat (g) 37
- Saturated fat (g) 20
- Carbohydrate (g) 34
- Sugars (g) 23
- Fibre (g) 1
- Sodium (mg) 292
