Arnott's Classic Nice Cheesecake

When life (or your pantry) gives you Arnott’s Nice biscuits, bake a cheesecake! Built on a golden base of Arnott’s Nice biscuits, dip into this ultra-smooth, luxurious slice of perfection and you might suddenly discover yourself on a trip through the South of France. Very Nice.

Servings:10 - 12
Occasion:Dessert, Entertaining
Cooking Time:50 minutes
Preparation Time:20 minutes
Chill Time:30 minutes

Made with

Nice

Ingredients

1 x 250g packet of Arnott’s Nice biscuits
125g butter, melted
2 x 250g packets of cream cheese, room temperature
3/4 cup caster sugar
3 eggs
2 tsp finely grated lemon zest
250g sour cream
2 tbsp lemon juice

Preparation

Step 1

Preheat oven to 150°C. Grease a 22cm (base measurement) springform tin.

Step 2

Place Arnotts Nice biscuits in the bowl of food processor and process until biscuits are finely crushed. Add melted butter and process until combined.

Step 3

Transfer mixture to prepared tin. Using the back of a spoon, press evenly over the base and up the sides of tin. Refrigerate until required.

Step 4

Cream cheese filling: In the bowl of an electric mixer, beat cream cheese, sugar and lemon zest until well combined. Add eggs one at a time, beating well after each addition. Add sour cream and lemon juice, beating until combined.

Step 5

Pour mixture over biscuit base. Place tin on an oven tray.

Step 6

Bake for 1 hour or until just set. Turn oven off and leave cheesecake in the oven with the door ajar until cooled. Cover and refrigerate until ready to serve.

Step 7

Serve slices of cheesecake with berries and thick cream, if you like.

Notes