Baked Cheesecake



  • 375g of Arrowroot biscuits
  • 200g of butter (melted)
  • 500g of cream cheese
  • 300g of sour cream (light)
  • ¾ cups of caster sugar
  • 3 eggs
  • 2 teaspoons of vanilla essence
  • Cream to serve
  • Vanilla bean



  1. Preheat the oven to 160°
  2. Place the arrowroot biscuits in a clean freezer or zip lock bag. Then, with a rolling pin, crush the biscuits until they become a powder.
  3. Place powdered biscuits into a mixing bowl and add the melted butter. Mix thoroughly.
  4. Line a cake tin (with removable sides) with baking paper.
  5. Place the biscuit mixture into the cake tin and push it into an even layer along the base and sides.
  6. Bake for five minutes.
  7. Take the base out of the over and let it cool slightly while you make the second layer.


  1. Mix the cream cheese, sour cream and sugar using a bar mix or food processor.
  2. Add the eggs and vanilla essence to that bowl.
  3. Pour the mixture into the cake tin with the biscuit base.
  4. Cook for 1.5 hours or until cooked through.
  5. Open the oven slightly and let the cheesecake slowly come to room temperature (to avoid the surface cracking).
  6. Chill before serving.
  7. To serve, add vanilla cream and strawberries.

Cream to serve

  1. Mix the cream and vanilla bean. The quantity needed will depend on personal preference.



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