Custard Cheesecake

• Base
• 1 cup Marie biscuit crumbs
• 1/3 cup butter, melted
• Filling
• 2 tablespoons gelatine dissolved in
• 1/2 cup water
• 750g block PHILADELPHIA Cream Cheese, softened
• 3/4 cup sugar, reserve 1/4 cup for egg whites
• 4 x 55g eggs, separated, whites stiffly beaten with
• 1 1/4 teaspoon vanilla essence
• 1/3 cup milk
• 1 cup cream, lightly whipped
• Topping
• fresh fruit Whole Foods 3 For $10.00 thru 02/09
• chocolate curls

1. Combine biscuit crumbs and butter.
2. Press into the base of a 22cm spring form pan; chill.
3. Beat Philly* until soft.
4. Heat sugar, egg yolks, vanilla essence and milk in a double saucepan, stirring continually until custard is thickened.
5. Allow to cool, fold in Philly*, cream and gelatine mixture.
6. Pour into prepared crumb crust and chill for 4 - 6 hours.
7. Decorate with fresh fruit and chocolate curls.

base, butter, filling, gelatine, water, cream cheese, sugar, eggs, vanilla essence, milk, cream, topping, fresh fruit, chocolate curls

Taken from www.kraftrecipes.com/recipes/custard-cheesecake-102933.aspx (may not work)