It’s time for kids to make you a cheesecake.
A note to the children, there is a requirement to melt butter on a hot stove. This is a task that must be undertaken with adult assistance.
You should know that I love cheesecake. It is so good it is so easy to make.
2 x 250g packets of Philadelphia Cream Cheese
250g Arnott’s Marie biscuits
50gm melted butter
600ml Bulla thickened cream (2 x 300ml tasks)
1/3 cup caster sugar
Freshly grated lemon rind and a squeeze of lemon or lime
1 teaspoon Gelatine dissolved in a splash of hot water
4 drops Vanilla Essence
Ground nutmeg
Crush your Arnott's Marie biscuits. I place them into a plastic bag and roll them with a rolling pin. Melt 50 gms of butter and then pour the hot molten butter into a bowl with the crushed biscuits and mix well together with a spoon. Your high side tin is, of course, already prepared and lined with greaseproof paper or foil.
Tip your biscuit and butter mix into the tin, mould the sides up using a well-shaped glass. Make sure your base is firm and there are no holes or thin spots.
Meanwhile, using a mixer, mix two packets of Philadelphia cream cheese (at room temperature) with 300ml Bulla Thickened cream, 1/3 cup castor sugar and a few drops of vanilla essence. In a separate cup, dissolve a teaspoon of gelatine in a splash of hot water. When dissolved, add it into the mixer. Feel free to add some lemon or lime rind at this time if you want to flavour it up. Also squeeze a little of the juice of the lemon or lime into the mix.
When it is well mixed without any 'unmixed' cream cheese, which tends to happen, pour it into the biscuit base lined tin and smooth it over using a fork. Lick the fork, it saves on cleaning.
Wash your mixing bowl, beat the remaining 300ml (of your 600ml btle of cream). Add a few drops of vanilla essence (and a dash of icing sugar if you want to sweeten it). Once firmly whipped place it over your cream base and again smooth it over with fork. Lick the fork.
Sprinkle with ground nutmeg. Refrigerate for 4 hours.
Now eat.
Enjoy!
