Bistro Cheesecake

I would like to share this lovely cheesecake recipe. It was given to my husband when he was in Melbourne during his university days. It is a very solid cheesecake which is delicious and my children just love it.

Bistro Cheesecake

8 oz digestive biscuits - crushed   (shortbread is best)
4 oz butter
Add some crushed nuts if you wish.

500gm  Philadelphia cream cheese  (at room temperature)
2 eggs  (room temperature)
1 cup sugar
1 tsp. of vanilla essence

Method:-

1.     Crush biscuits.
2.     Melt the butter on low heat.  Combine with crushed biscuits and spread evenly onto a 9" diameter  
        loose bottom pan. Put into the fridge.
3.     Cream the sugar and cream cheese over hot water in a double boiler until very smooth.
        Use a wooden spoon.
4.     When sugar and cream cheese have combined, remove the basin from the hot water and add in
        unbeaten eggs, one at a time.
5.     Stir in eggs in slowly and when combined with mixture, beat it gently until very smooth and creamy.
6.     Add in vanilla essence.
7.     Place the filling into the biscuit crust and spread evenly over the whole pan.
8.     Bake at  175 deg. C for 30 mins.  (Top should be firm and lightly browned).  Let cool in the oven.
        Put in the fridge for at least 3 hours or preferably overnight.