Bistro Cheesecake

• 187 1/2 g sweet plain biscuits crushed

• 125 g butter melted

• 750 g cream cheese softened

• 2 eggs

• 3/4 cup sugar

• 1 tsp vanilla essence

• 300 ml whipped cream

• 1 pinch nutmeg

1. Preheat oven to 150C.

2. Line a spring-form pan with baking paper.

3. Combine melted butter with crushed biscuits. Press biscuit mixture into base of pan, refrigerate until firm.

4. Using an electric mixer, mix cream cheese and sugar until combined.

5. Add eggs one at a time, continue to mix until combined.

6. Add vanilla essence and mix thoroughly.

7. Pour cheesecake filling over biscuit base, spread evenly.

8. Bake on middle shelf of oven for 30 minutes.

9. Turn oven off after 30 minutes, allow cheesecake to cool in the oven.

10. Refrigerate to chill.

11. Spread all the whipped cream over cheesecake.

12. Sprinkle nutmeg lightly over the cream, serve.

Make sure the cream cheese is softened before mixing with sugar.

For the base you can use crushed shortbread or Nice biscuits, and for another variation add ½ cup of desiccated coconut to the biscuit mix.

You can line the base with Maltesers, then pour the filling on top and bake as per recipe.

You could also sprinkle the cream with flaked chocolate instead of nutmeg

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