Found this picture and recipe which I have made in 2014, I decided to repost. I love cream cheese. I have recreated this recipe from the Philadelphia cream cheese box. As usual I love to change the ingredients to suit me.
The link for Philadelphia cream cheese recipe is attached below. I have added strawberries and leftover blueberries, use Arnott’s biscuits so to call it my own. It’s my second time making cheesecake, the first is no-baked.
It were successful so I decided to tryout this by baking it with the recipe from Philadelphia cream cheese. This is simple easy recipe to bake. Cheesecake is tasty, healthy and delicious. Let’s bake!!!!
1½ cups Arnott’s biscuit, crumbs
100g butter, melted
60 g butter, softened
1/4 c brown sugar
1/4 c caster sugar
2 Tbs water
1/2 c plain flour
200 g strawberries, cut into bite size
20 g blueberries
750 g PHILADELPHIA Block Cream Cheese, softened
400 g can sweetened condensed milk
Mix Arnott’s biscuit crumbs and butter. Press into the base of a greased and paper lined 23 cm springform pan (ensure the paper extends 5cm above the top of the pan). Chill.
Beat butter and sugars until light and fluffy. Stir in the water and flour, then add the strawberry & blueberries, mixing until well combined. Set aside.
BEAT cream cheese until smooth. Add the condensed milk and eggs, mixing until just combined. Pour the filling over the prepared base then place fruits dough onto cream cheese mixture. Bake in a moderately slow oven 160°C for 40–45 minutes or until just set. Cool in the oven with door ajar. Chill until time to serve. Serve with a cup of tea. Enjoy!!!