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.


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.

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

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.}


Transfer to a bowl and stir in the butter.


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


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


Add the eggs, in 4 batches.


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


Place in a bowl and fold in the egg whites.


Pour into the pan.


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


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


Cover and chill for at least 3 hours.

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



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


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


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


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