Gingernuts Cheesecake
Celebrate Dad this Father’s Day with this classic and timeless dessert.
15 minutesPrep time
OvernightBake time
easyDifficulty
Ingredients
- 1 packet of Griffin’s Gingernuts
- 125g Butter, melted
- 500g Cream Cheese, room temperature
- 1/2 cup Sour Cream
- 395g tin of Condensed Milk
- 1 tsp Vanilla Essence
- Fresh fruit and cream to serve
Instructions
- Pulse the Gingernuts in a food processor to form fine crumbs. Add in the melted butter and pulse again to combine.
- Press the Gingernuts mixture into a greased and lined 20cm cake tin. Place in the fridge to set while you make the cheesecake mixture.
- To make the cheesecake mixture, combine the cream cheese (must be room temperature to combine well with other ingredients), sour cream, condensed milk and vanilla in a large bowl. Beat with an electric mixer until the mixture becomes light and fluffy (only beating until the mixture is just combined).
- Pour the filling on top of the base and refrigerate overnight.
- When ready to serve, decorate with fresh fruit and cream.
Products used in this recipe
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