| Prep Time | 30 Minutes |
| Cook Time | 50 Minutes |
| Servings | Serves |
Ingredients
- 125 grams Arnott's Granita Biscuits
- 395 grams Sweetened Condensed Milk see notes
- 750 grams Cream Cheese at room temperature
Ingredients
| |
Instructions
- Preheat oven to 200C/180C fan forced. Grease and line base and side of a 20cm (base measurement) round springform pan with baking paper.
- Place biscuits in a food processor and process until finely crushed. Transfer to a large bowl. Add 60ml ( 1⁄4 cup) of sweetened condensed milk and stir until well combined. Spoon biscuit mixture into prepared pan. Use the base of a flat-bottomed glass to press the biscuits over the base. Bake for 10 minutes or until light golden. Set aside to cool.
- Meanwhile, reduce oven to 170C/150C fan forced. Use electric beaters to beat the cream cheese and remaining sweetened condensed milk together in a large bowl until smooth.
- Pour cream cheese mixture over biscuit base. Bake for 40 minutes or until cheesecake is firm to touch but still wobbles slightly in the centre. Turn oven off. Leave the cheesecake in the oven, with the door slightly ajar, until cooled completely (this will prevent the cake from cracking). Place in the fridge for 6 hours or overnight to set.
Recipe Notes
Remove the cream cheese from the fridge a few hours ahead to bring it to room temperature. It helps make the filling smooth and lump free. This cheesecake will keep in the fridge for up to 4 days in an airtight container.
CREDIT : https://www.taste.com.au/recipes/3-ingredient-cheesecake/qcrneyws?fbclid=IwY2xjawIGTBNleHRuA2FlbQIxMAABHRLvo58mtAO46V-Fs-UJL4uCmkJZ99oqCWxvTNVQTWGdVI5qTFrZlDRvVw_aem_J1s9C0oCrFWYER5lkRSg1g
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