Another week, another show-stopping recipe from Arnott’s. What a treat! This time, the biccie giant released the recipe for a cheesecake made using its classic Nice biscuits.
For the last few weeks, Arnott’s has been releasing official recipes for its famous biscuits. First up was the Monte Carlo, then Scotch Fingers and the Iced Vovo. Just like last week’s Tim Tam brownie recipe, this recipe isn’t for the biscuit itself but a sweet treat made from the sugar-coated biscuit.
The vanilla cheesecake uses crushed up Nice biscuits for the base, and is then baked and refrigerated until set. It looks absolutely delish, and we can’t wait to bake it for ourselves.
Here’s the recipe for the Arnott’s Classic Nice Cheesecake:
Prep time: 20 mins, plus 30 mins refrigeration
Cook time: 50 mins, plus cooling
1 x 250g packet of Arnott’s Nice biscuits
125g butter, melted
1 tsp ground cinnamon
2 x 250g packets of cream cheese, room temperature
½ cup caster sugar
1 tsp vanilla extract
- Preheat the oven to 150°C. Grease a 20cm (base measurement) springform tin.
- Place Arnott’s Nice biscuits and cinnamon in a bowl or food processor and process until biscuits are finely crushed. Add melted butter and process until combined.
- Transfer mixture to the prepared tin, and using the back of a spoon, press evenly over the base and up the sides of the tin.
- Refrigerate for 30 minutes or until required for a firm crust.
- In a medium bowl beat together cream cheese, sugar and vanilla extract until well combined. Add eggs, one at a time, beating well after each addition.
- Pour mixture over the biscuit base.
- Bake for 50 minutes or until set.
- Turn the oven off and leave cheesecake in the oven with door ajar until completely cooled, this will help prevent the cheesecake from cracking.
- Add a teaspoon of lemon or orange zest to your cream cheese mixture for extra flavour.
- Replace the cinnamon with mixed spice for a twist.
- Serve with your favourite berries and double cream.
- If you don’t have a food processor, do it the old-fashioned way. Place biscuits in a zip lock bag and crush with a rolling pin
(Lead image: Arnott’s)
Alana is the staff writer on AWOL who thinks the best way to travel is by taking spontaneous detours and stopping at every local bakery to try the cakes. She writes a lot about Australian TV, Big Things, cursed food, and theme parks. You can follow her on Instagram @alana.dotcom. It’s mostly dogs she meets along the way.