Vanilla Cheesecake
with Hobnob's Cracker Crust and Blueberries
Best served after overnight refrigeration.
by Carol & Justine :D
Carol and Justine are attempting to bake
their first cheesecake.
Ingredients
1 packet of Hobnob's Oatmeal Biscuits
1.5 tbs of butter (softened)
750 g cream cheese
1 can sweetened condensed milk
1 tbs vanilla essence
230 g sour cream
4 eggs
1. Pre-Heat oven to 175 degrees C.
2. Crumble the oatmeal biscuits with a potato masher.
Use your fingers to crush it further to a finer texture.
3. Butter the cake pan. Make a flat base with the crushed crumbs.
The crumb-base should look compact and sealed-in.
I didn't know the cream cheese comes in this form.
Did you?
4. We haven't got an electric mixer. So, let's put the hands to work. :D
Beat the cream cheese until it is smooth.
5. Add the condensed milk, eggs, sour cream and vanilla essence.
Whip and beat in the mixture until it combines well.
Taking turns to whip the cream mixture.
Almost there ...
Continue to whip it until it is very very very smooth, says Justine.
6. Pour the mixture into the cake pan.
7. Bake for 45 minutes.
Let it cool. Then refrigerate.
7. Carol ties a red ribbon at the bottom of the cake
and scatter blueberries over the top.
Yayyy ... Cake time!!! :D
The cheesecake tastes oh-so-very good. Literally melts in the mouth.
The blueberries give it a refreshing twist. The texture is cheesecake-perfect!
Everyone is enjoying their cake. :D
Do join us ... :D
