Creamy Vanilla Cheesecake
- Base
- 1 1/2 cups Hazelnut Crunch biscuit crumbs
- 80g butter, melted
- 1/2 cup hazelnuts, roasted and finely chopped
- Filling
- 500g block PHILADELPHIA* Light/Regular Cream Cheese, softened
- 1/2 cup caster sugar
- 2 x 55g eggs, separated
- 2 teaspoon gelatine dissolved in
- 1/4 cup boiling water
- 1 cup thickened cream
- 2 teaspoon natural vanilla essence
- Topping
- icing sugar to dust
- extra chopped hazelnuts
- Combine biscuit crumbs, butter and hazelnuts together and press into the base of a lightly greased 24cm springform pan.
- Beat Philly* for 2 minutes or until smooth.
- Add sugar, egg yolks, dissolved gelatine, cream and vanilla essence and mix until well combined.
- In a separate bowl, beat egg whites until soft peaks form.
- Fold through Philly* mixture.
- Pour mixture onto prepared crumb crust and refrigerate several hours or overnight until set.
- Serve sprinkled with extra chopped hazelnuts and a dusting of icing sugar.
base, hazelnut crunch biscuit crumbs, butter, hazelnuts, filling, caster sugar, eggs, gelatine, boiling water, cream, natural vanilla, topping, icing sugar, hazelnuts
Taken from www.kraftrecipes.com/recipes/creamy-vanilla-cheesecake-102923.aspx (may not work)