- 400 g chocolate digestive biscuits, crushed
- 125 g butter, melted
- 6 x 250 g packs full-cream cheese
- 4 free-range eggs, beaten
- 2 free-range egg whites, beaten until peaks form
- 220 g caster sugar
- 1 cup cream, whipped
- 1 t vanilla extract
Preheat the oven to 160°C.
In a mixing bowl, combine the crushed biscuits and butter, then use to line the base of a greased 20 cm spring-form cake tin. Bake for 10 minutes.
In a separate bowl, stir the cream cheese until softened, then add the beaten eggs, egg whites, caster sugar and vanilla extract and combine. Spoon into the cake tin and bake for an hour. Serve chilled, topped with whipped cream.
Cook’s notes: In place of whipped cream, top the cake with sour cream or a chocolate ganache.
Serve with fresh berries dusted with icing sugar.
Alternatively, use plain digestive or Tennis biscuits instead of chocolate digestive biscuits and swirl 200g melted dark chocolate into the cheesecake mixture before baking to create a marbled cake.
Per serving: 4826.2 kJ, 19.7 g protein, 91.8 g fat, 68 g carbs