My mother-in-law requested I bake for one of her friends visiting from Sydney… and so I decided to dust off my food processor and give this delightful number a go from ABC’s delicious. baking cookbook.

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It was amazing and although it took a while to make, was actually quite easy because you essentially put everything in a food processor and then bake it..

Now the recipe says that it serves 4 – but this is obviously extremely generous portioning – even with hearty appetites, it realistically serves at least 10.

INGREDIENTS
400g chocolate digestive biscuits
125g unsalted butter, melted
1.5kg cream cheese, softened
4 beaten eggs, plus 2 egg whites whisked to stiff peaks
1 cup / 220g castor sugar
1 tsp vanilla extract
300ml thickened cream, whipped
Icing sugar, to serve

DIRECTIONS
Preheat the oven to 160C. Grease a 24 cm round springform cake pan and line the base with baking paper.

Crush biscuits in a food processor. {They had run out of chocolate Digestives at my local grocery store so I ended up using the original variety and adding some Lindt chocolate flakes.}

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Transfer to a bowl and stir in the butter.

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Press into the base of the pan. Bake for 10 minutes, then set aside to cool.

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Place cream cheese in a cleaned food processor and whiz until smooth.

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Add the eggs, in 4 batches.

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Then add the sugar and vanilla extract and whiz to combine.

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Place in a bowl and fold in the egg whites.

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Pour into the pan.

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Bake for 1 hour or until just set with a slight wobble in the centre.

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Turn oven off, open door slightly and leave cake to cool completely in the oven.

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Cover and chill for at least 3 hours.

To serve, top with whipped cream and dust with icing sugar.

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I actually had left over mixture so made 2 miniature versions as well.. which were baked for half the time.

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This was the finished product and it certainly did not disappoint.

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You’ll just keep wanting to eat more and more..!! xx

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