Cheese Cake

Ingredients
300g philly cream cheese
1/2 cups white sugar
1 tablespoon custard powder
1 teaspoon vanilla essence
250ml double cream
6 pieces of digestive biscuits crushed




Preheat oven to 350 degrees F (175 degrees C.) Mix cracker crumbs and melted butter . Press into the bottom of a 9 inch pie plate. Refrigerate crust while making filling.


Using an electric mixer, beat the cream cheese and sugar until light and fluffy. Beat in the eggs, one at a time. Then add custard powder and vanilla essence, until blended.

In a medium bowl, whip cream until soft peaks form and gently fold in the whipped cream to the cream cheese mixture.


Fill roasting pan with boiling water to reach halfway up the sides of the cheesecake pan. Bake for 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour.
Then place in the refrigerator for at least 3 to 4 hours before serving.


Tips
Simply leave the door of the oven closed, turn off the heat and let the cheesecake cool for at least an hour. This helps prevent the cheesecake from sinking in the center. 

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