Everyone loves cheese cake. My family like a creamy cheese cake. I am always asked to make my cheese cake for family and friends and there is never a drop left. The recipe is easy to make bigger as you can increase the size of the cake by a third or more.
1 pkt marie or ginger nut biscuits or graham crackers
100 ml butter or margerine – cold
3 250ml tubs cream cheese
1 cup sugar
250 ml fresh cream
2 tbls cornflour
1 tsp vanilla
Oven 160C (300F)
Place biscuits/crackers in a food processor and blitz till fine crumbs. Cut butter/margarine into cubes and drop into the feed tube till well combined with the crumbs. Grease a 30 X 20 cm pie plate and press the crumbs into the plate bringing the crumbs halfway up the sides. Place in oven and bake for 10 minutes. Remove from oven.
Place the rest of the ingredients into a mixing bowl and beat till smooth. Pour over the baked crumbs and return to oven for 35 minutes. Switch oven off and leave cheese cake in the oven for a further 30 minutes. Remove and leave to cool. Refrigerate until ready to serve. Remove from the fridge 2 hrs before serving.