Ingredients
Scale
- 250g butternut snap cookies
- 125g butter, melted
- 3 teaspoons powdered gelatine
- ¼ cup boiling water
- 500g Philadelphia Caramilk Cream Cheese spread, softened
- 400g sweetened condensed milk
- 1 teaspoon vanilla essence
- Chocolate shavings or easter eggs, to decorate, optional
Instructions
- Set aside a silicone 12 cup muffin tray for individual cheesecakes, or grease a large springform pan to make one cheesecake.
- Place the cookies and butter into food processor and process until finely crushed and well combined.
- Divide cookie mixture into each muffin hole and press over the base.
- Refrigerate for 10 minutes.
- Meanwhile, sprinkle gelatine over boiling water in a heatproof jug. Whisk with a fork until the gelatine has dissolved. Set aside to cool.
- Then, using an electric mixer, beat cream cheese, condensed milk and vanilla until light and fluffy.
- Gradually beat in gelatine mixture until combined.
- Pour mixture into prepared pan, levelling the tops with a spatula.
- Cover. Refrigerate for 3 hours or until set.
- Decorate with shavings of chocolate before serving.
