Baked New York Cheesecake

Served with whipped cream, strawberry coulis and preserved blackberries

Cream Cheese – 1litre

Mascarpone Cheese – 250g

Eggs – 6 eggs

Sugar – 2&1/2 cups

Vanilla Essence – 10ml

White Chocolate (melted) – 200g

Cream – 100ml

Tennis Biscuits

Butter (preferably unsalted)

Method:

• Mix eggs with sugar until combined
• Add cream cheese, mascarpone, vanilla essense and melted white chocolate. Mix well
• Add cream and mix. Set aside
• To make the base – Crumble tennis biscuits into fine crumbs using a dry blender or your hands
• Melt some butter and pour the butter into the crumbs. Mix until butter is absorbed but crumbs aren’t TOO moist
• Line the bottom of a cake tin or mould with the biscuit mix (roughly 1 cm thick)
• Pour the cheese cake filling on top of the biscuit base until just below the rim of the cake tin
• Bake at 180 degrees celcius until the cake is slightly wobbly in the middle but firm (cake will brown on top, don’t worry about this)
• Set aside for an hour to cool off (the cake will firm up as it cools). Only remove cake from mould once FULLY cooled