- Servings:16
- Occasion:Dessert, Entertaining
- Cooking Time:1 hour
- Preparation Time:20 min
- Chill Time:2 - 3 hours
Ingredients
- 310g Arnott's Farmbake Butter Shortbread cookies
- 1 tsp ground cinnamon
- 70g butter, melted
- 2 x 250g pkts cream cheese, room temp
- 300g sour cream
- ¾ cup caster sugar
- 1 tsp vanilla extract
- 3 eggs
- Raspberries and icing sugar to serve
Preparation
Step 1
Preheat oven to 150°C. Lightly grease a 22 cm springform tin.
Step 2
Place Arnott’s Farmbake Butter Shortbread cookies and cinnamon in bowl of food processor and pulse until mixture resembles crumbs. Add melted butter and pulse until combined. Press mixture evenly into base of tin. Refrigerate until required.
Step 3
To make the filling, in a medium bowl beat together cream cheese, sour cream, sugar and vanilla and beat well for 1-2 minutes. Add eggs one a time, beating well after each addition. Pour mixture over cookie base. Bake for 1 hour or until set.
Step 4
Turn oven off and leave the cheesecake in the oven with the door ajar until completely cooled, this will help prevent the cheesecake from cracking.
Notes
- Add a teaspoon of lemon or orange zest to your cream cheese mixture.
- Replace cinnamon with mixed spice.
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