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Almond and Sultana Cheesecake

 
Almond and Sultana Cheesecake
 

Overview

 
Prep: 15minute(s)
Ready In: 23minute(s)

Serves: 10

Ingredients

 
  • toasted flaked almonds
  • 1 cupbiscuit crumbs
  • 1 tablespoonbrandy
  • 1/3 cupbutter, melted
  • 1/3 cupsugar
  • 2 eggs
  • 2 tablespoonslemon juice
  • 3 tablespoonssultanas soaked in
  • 500gblock PHILADELPHIA Cream Cheese, softened
 
 

Instructions

 
  • Combine biscuit crumbs and butter and press into the base of a 20cm pie dish; chill.
  • Beat Philly* and sugar until soft and well combined.
  • Add eggs and lemon juice, beating well; fold in sultanas and sprinkle with almonds.
  • Pour mixture into prepared crumb crust and cook on MEDIUM for 8 minutes, elevate on a roasting rack or upturned plate. Cool 2-3 hours prior to serving.
  • To make Brandied Sultanas: Allow sultanas to soak in covered container for minimun of 1-2 hours. Keeps well in pantry for up to 4 months. Also terrific with ice cream or as a topping for pancakes.
 
 

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