A twist on the classic baked cheesecake that is sure to be a crowd pleaser
Prep time 20 min
Cook time 60 min
plus cooling times
Serves 16
Nutritional information per serving
Energy 1612.3 kj
Protein 10.7 g
Total Fat 25.5 g
Saturated Fat 15.9 g
Carbs 29.3 g
Sugars 17.8 g
Fibre 0.4 g
Sodium 336.2 mg
Nutritional information per 100g
Energy 1104.3 kj
Protein 7.3 g
Total Fat 17.5 g
Saturated Fat 10.9 g
Carbs 20 g
Sugars 12.2 g
Fibre 0.3 g
Sodium 230.3 mg


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  1. Preheat the oven to 150°C/130°C fan forced. Grease and line base and sides of a 22cm spring form cake pan with baking paper, then place on a baking tray.
  2. Place biscuits in a food processor and process until fine crumbs form. Add butter and process to combine. Press evenly into the base of prepared pan. Refrigerate until needed.
  3. Place cream cheese in a clean food processor bowl and process until smooth. Add Nestlé Sweetened Condensed Milk, corn flour, eggs and Nestlé Malted Milk Powder process until combined.
  4. Pour over biscuit base. Bake for 1 hour or until just set with a slight wobble in the centre. Turn off oven. Cool cake in oven with door slightly ajar for 2 hours. Refrigerate for 4 hours or overnight until cold and firm.
  5. Before serving, top with whipped cream.

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