Your guests will scream for more cream this Easter! Our creamy, crunchy, and simply irresistible Aussie Bikkie Cheesecake will be a sure-fire hit.
Serves 8-10
What you’ll need
19cm diameter springform pan, lightly oiled
What you’ll need for the base:
- 8 x 2-packs Aussie biscuits, roughly 225g – shortbread, Macca Nut Crunch or Ginger Crunch
- 25g butter, melted
What you’ll need for the filling:
- 500g cream cheese, room temperature
- ¼ cup icing sugar, sifted
- 2 tsp vanilla extract
- 300g thickened cream
- 3 x 2-packs Aussie biscuits
What you’ll need for decoration:
- 225g (1 packet) mini eggs
- 1 x 2-pack Aussie biscuits
How to make it:
- Add your biscuits to the bowel of a food processor and blitz to a fine crumb
- Slowly add melted butter to coat your crumbs, until a dough is formed
- Add your biscuit dough to your oiled springform pan and using the back of a spoon or flat glass, firmly press dough to the bottom and sides of your pan. Set aside in the fridge for 20 mins
- Add your cream cheese, sifted icing sugar and vanilla extract to a large mixing bowl. Using an electric hand mixer, mix for 2-3 mins, or until light and fluffy
- Using a food processer or zip lock bag and rolling pin, crush your biscuits to a fine crumb. Leave to the side
- In a separate mixing bowl, add your thickened cream. Using an electric hand mixer, whip for 3 mins or until stiff peaks have formed
- Lightly fold your whipped cream and biscuit crumbs into your cheesecake mixture. Mix until ingredients are just combined
- Add your cheesecake mixture to the chilled base. Refrigerate for at least 4 hours, but overnight is best
To decorate:
- Cut half the packet of mini eggs in half and roughly break your biscuits. Arrange ingredients on the centre of your cheesecake
- When ready to serve, remove from the springform pan and cut into slices. Best served chilled
Storage: store in an airtight container for up to 3 days.