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Prep 20 mins
Cooking 1 hour
Serves 8
This recipe makes quite a big cheese cake (24cm cake tin or my big loaf tin) but it’s so good you’ll be glad you have so much of it. And, it behaves beautifully when left in the fridge for a few days.
Preheat oven to 180C and grease a springform cake tin. Place the butter in a small saucepan over medium heat to melt.
Meanwhile, tip biscuits into a large bowl and, using the bottom of a glass, bash them into crumbs. Stir the butter into the biscuits, add the flour then press mixture into your cake tin, using the bottom of your glass again to make sure it’s all packed down nice and evenly.
Pop in the oven for 10 minutes.
While that’s cooking, lets make the filling - just combine all the ingredients in the bowl of your electric mixer or just a big bowl with a whisk and combine really well until mixture is smooth and light and aerated.
Pour this over the biscuit base and smooth over the top. Gently tap cake on your bench top a few times to get any air bubbles out. Then into the oven for 10 minutes, reduce heat to 110 degrees and cook for a further 40 minutes.
Let cool and ‘set’ in the fridge before turning out onto a serving platter, topping with the whipped cream, sauce and praline.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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