Heavenly cheese cake


Crumb Crust

  • ¾ lb Scotch shortbread biscuits (1 packet is sufficient)
  • 115g (4 ozs) butter (melted)
  1. Crush biscuits with a rolling pin (or in a food processor), then add melted butter.
  2. Mix thoroughly and press into a buttered 9” springform pan to come 1½” up the sides


    • 250g (8oz) Philadelphia cream cheese
    • ½ cup (2 oz) sugar
    • 3 beaten egg yolks (reserve whites)
    • ¼ cup (2 oz) milk
    • Pinch salt
  1. Cook 10 mins stirring all the time (if using a microwave oven, use low power and stop and stir frequently). [The mixture will suddenly start to go ‘cheesy’ in texture, then slow down, it is nearly done].
    • 1 tablespoon gelatine
    • ¼ cup (2 oz) water
    • ¼ cup (2 oz) lemon juice
  2. Combine the lemon juice, gelatine and water, dissolve the gelatine.*
  3. Add to the cheese mixture.
  4. Allow mixture to cool.
  5. Beat the 3 egg whites, gradually adding the castor sugar, till soft peaks form.
  6. Fold into the cheese mixture and pour carefully over the crumb crust.
  7. Refrigerate until set.

Decorate with fruit and serve with whipped cream.


Tips (to cut down on the number of kilojoules (calories):

      • Use a plain (eg milk arrowroot) type of biscuit for the base
      • Only use half a packet of biscuits and make the crust a bit less thick. It can be difficult to make it go up the sides of the pan too. If so, just put the crust on the base only.
      • Use cooking margarine instead of butter and only use enough to just bind the biscuit base together.
      • Use low fat cream cheese

*Dissolving gelatine is easy with a microwave oven. Place the water and lemon juice in a (microwave safe) large cup or small bowl. Gently sprinkle gelatine across the surface, until the entire surface is evenly covered. The gelatine will get ‘wet’ but won’t sink. Microwave on high for one minute. This should dissolve it and it will be ready to add to your cheesecake mixture.

Return to Heavenly Cheesecake post


5 Responses to Heavenly cheese cake

  1. I’ve put it on my ‘for when I go back to Oz’ pile! I love those old recipes from school fetes, or the red cross … all full of beloved family favourites 🙂


  2. Thanks for posting this! Will try it when I have a craving for cheesecake again.

    The cheesecake I settled on after testing various recipes, is a very easy to make baked, crust-less cheesecake. It is a bit rich, so I don’t make it often. One can of course use low fat cream cheese as a substitute.


    • Madoqua says:

      I will be interested to know what a Cheescake connoisseur like yourself thinks of this recipe! My family don’t like the richer variations, so I have never been encouraged to experiment with those.


This space is for you.....

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s