It’s also delicious spread with passionfruit curd before serving.
Cheesecake
Serves 6-8
The base:
1 cup Arnotts Scotch Finger or Nice biscuit crumbs (about 9 Nice biscuits – crush in food processor)
6 tablespoons melted butter
3 tablespoons sugar
The filling:
375g cream cheese
2 eggs
½ cup sugar
1 tablespoon vanilla essence
1 cup light sour cream
To make the base:
Line a 20cm springform cake tin with aluminium foil, leaving an overhang to lift out the cheesecake. Combine all ingredients and press firmly into the base.
To make the filling:
Beat the cream cheese a little until light and fluffy. Add the eggs, sugar and vanilla and beat until smooth. Stir in sour cream and mix well. Spoon into the crust and bake in the centre of a pre-heated 120 deg C oven for 35 minutes or until the filling is set.
Remove from the oven and cool in the tin on a cake rack.
Serve at room temperature.
Adapted from Vogue Entertaining Oct/Nov 1989. So last century, but so good.
4 comments:
1989? Wow, you really hang on to your back issues! :-D
Y - Yeah this is an oldie but a goodie. And the fashions in the old issues are good for a laugh.
Haha, I have that issue hanging around my room at my parents place ! Bought it when I was 17. I live in London now but I read recently that Australian Vogue Entertaining is/was considered one of the world's best food magazines, the beautiful styling and photography has inspired the magazines here in the UK.
You've brought back fond memories of reading every article and studying every photo and recipe! Thanks !
Hello anon - I have lots of issues from that era as well, and it's amazing how you can remember the articles from each issue. The design back then was certainly groundbreaking. I like to read 'olive' from the UK now as well.
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