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FOOD & DRINK

Arnott's Has Released a Recipe for a Silky Cheesecake Made with Its Nice Biscuits

Turn the baking giant's sugar-coated bikkies into a creamy dessert.
By Samantha Teague
May 23, 2020
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Arnott's Has Released a Recipe for a Silky Cheesecake Made with Its Nice Biscuits

Turn the baking giant's sugar-coated bikkies into a creamy dessert.
By Samantha Teague
May 23, 2020
  shares

Over the past month, Arnott's has been unveiling a new recipe for one of its famed bikkies every week. As part of the snack expert's Big Recipe Release, it has unveiled its Monte Carlo, four-ingredient Scotch Finger and Iced VoVo recipes, as well as a twist on its Tim Tam: a salted almond Tim Tam brownie.

This week, it's thrown us another curveball. The recipe isn't for one of its sweet snacks; instead, like the Tim Tam brownie, it uses one of its sweet snacks. The key ingredient this time is Nice biscuits, which you'll use as a sugar-dusted base for a silky but classic cheesecake.

Obviously, the new recipe still ticks another very important box: giving everyone currently working from home — or just spending more time indoors than usual — something different to bake.

Australia's oldest baker will continue to release a new recipe for one of its famous biscuits every week until social distancing regulations are lifted. Next up, will it be the Mint Slice? Pizza Shapes? We'll have to wait and see.

In the meantime, though, here's the classic Nice cheesecake recipe:

CLASSIC NICE CHEESECAKE

1 250 gram packet of Arnott's Nice biscuits
125 grams melted butter
1 teaspoon ground cinnamon
2 250 gram packets of cream cheese, at room temperature
3 eggs
1 teaspoon vanilla extract
1/2 cup caster sugar

Method

BASE:
Preheat the oven to 150°C. Grease a 20 centimetre (base measurement) springform tin.

Place Arnott's Nice biscuits and cinnamon in the bowl of a food processor, then process until biscuits are finely crushed. Add melted butter, then process until combined.

Transfer mixture to the prepared tin — and, using the back of a spoon, press over the base and up the sides of the tin until it is spread evenly.

Refrigerate for 30 minutes, or until needed, to ensure a firm crust.

FILLING:
Combine cream cheese, sugar and vanilla extract in a medium bowl, then beat until well mixed. Add eggs one by one, beating well after each addition.

Pour mixture over the biscuit base.

Bake for 50 minutes, or until set.

Turn the oven off, but leave the cheesecake in the oven with door ajar until it has completely cooled — as this will help prevent the cheesecake from cracking.

TIPS:
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, you can crush the biscuits it the old-fashioned way — by placing them in a zip lock bag and crushing with a rolling pin.

Top image: Arnott's

Published on May 23, 2020 by Samantha Teague

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