This is the most LUSCIOUS vanilla cheesecake you will ever have. Trust me on this one!

From the crunchy sweetness of its base to the pinnacle of its creamy topping, it’s one delicious cake.

Let me describe it, shall I? This cheesecake is smooth, airy, rich, light, creamy and decadent all in one!

There are a lot of juxtaposing adjectives in that description, aren’t there? I stand by every. single. word.

What you need

Crust:

100g butter, melted

1 packet Arnott's Scotch Finger Salted Caramel Biscuits

Filling:

1 cup (250 ml) thickened cream

3 x 250g  packets cream cheese, softened

3/4 cup sugar

2 tbsp cornflour

4 eggs

Seeds from one vanilla pod; or just use 2 tsp vanilla extract

What you do

***First, preheat your oven to 150°C

Crust

Grease a 20-25cm springform pan and line the base with baking paper. Grease the sides with butter.

Process biscuits in a food processor until finely crushed. Add the butter and process until combined. Spoon into the prepared pan. Use a flat-bottomed glass to press biscuit mixture over the base.

Bake for 10 minutes, then allow the crust to cool to room temperature before adding the filling.

Filling

Whip ½ cup (125 ml) of the  thickened cream to stiff peaks; set aside.

In a separate large bowl, beat cream cheese until fluffy.

Beat in sugar and cornflour until smooth.

Beat in eggs, one at a time, until blended.

Beat in remaining ½ cup (125 ml) unwhipped cream and vanilla.

Fold in whipped cream.

Pour filling over baked crust.

Bake for about 70 min or until centre is almost set.

Remove from oven, run a knife around edge of pan, and let cool in pan on a rack.

Refrigerate until chilled for at least 6 hours, or overnight.

Serve with fresh whipped cream or be fancy and decorate to your heart’s content!

Enjoy!