Creamy Vanilla Cheesecake

  1. Combine biscuit crumbs, butter and hazelnuts together and press into the base of a lightly greased 24cm springform pan.
  2. Beat Philly* for 2 minutes or until smooth.
  3. Add sugar, egg yolks, dissolved gelatine, cream and vanilla essence and mix until well combined.
  4. In a separate bowl, beat egg whites until soft peaks form.
  5. Fold through Philly* mixture.
  6. Pour mixture onto prepared crumb crust and refrigerate several hours or overnight until set.
  7. 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)

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