| Method |
finely crush the biscuits in a food processor for 30 seconds, or put them in a plastic bag and roll with a rolling pin. Transfer to a bowl and add the melted butter. Stir until all the crumbs are moistened, then pour the mixture into a 20cm springform tin and press firmly into the base (if you are adding chocolate to the mixture you will also need to put the biscuit mixture up the side of the tin). Refrigerate for 20 minutes, or until firm.
Variations - base
gingernut biscuits
chocolate ripple biscuits
butternut cookies
butternut cookies + 1 tsp mixed spice
or almost any hard biscuit should work - depending on the biscuit used you will need to adjust the amount of butter used (trial and error)
Preheat the oven to 180C (350F/Gas4). Beat the cream cheese until smooth. Add the sugar and beat until smooth. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla. Add any variations at this point - some ideas listed below
Pour the mixture into the biscuit base and bake for 45 minutes to 1 hour, or until just firm. Cool, then refrigerate until firm.
Variations for the filling
White chocolate and raspberries - approx 100g chocolate and one punnet of raspberries (add or subtract to your liking)
Orange - 1 tbsp orange juice & 1 tbsp orange zest
Cointreau - 1 tbsp orange juice & 1 tbsp orange zest & 3-4 tbsp Cointreau
Cointreau & Raspberries - as above for Cointreau but put a punnet of raspberries on the biscuit base and then add the cheesecake mixture.
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