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Cookies 'n' cream cheesecake

  • 9:30 Prep
  • 1:00 Cook
  • 10 Servings
  • Advanced

Ingredients

  • 250g packet Arnott's Choc Ripple biscuits, halved
  • 125g butter, melted

Filling

  • 2 x 250g packets cream cheese, chopped, softened
  • 2/3 cup caster sugar
  • 3 eggs
  • 150g cream-filled chocolate biscuits, roughly chopped

Method

  • 1
    Preheat oven to 160°C/140°C fan-forced. Grease a 20cm (base) springform pan. Process biscuits until mixture resembles fine breadcrumbs. Add butter. Process until combined. Press mixture over base and side of prepared pan. Refrigerate.
  • 2
    Meanwhile, make filling: Using an electric mixer, beat cream cheese and sugar until smooth. Add eggs, 1 at a time, beating until combined. Foldi chopped biscuits through mixture. Pour mixture into prepared pan. Place pan on a baking tray.
  • 3
    Bake for 50 minutes to 1 hour or until just set (cheesecake will wobble slightly in centre). Turn off oven. Cool cheesecake in oven for 3 hours with door ajar. Refrigerate overnight. Serve.

Source: taste.com.au

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