Baked cheesecake

Lisa Moir from Murra Murra Place has submitted this fabulously wicked cheesecake recipe. It's one of her partner Michael's favourites from his childhood − his Mum would bake it as a special treat for the family when he was a boy. Lisa says, 'It's quick and easy and never fails. We think it originally came from a Philly cream cheese packet in the 60s!'. Give it a try and don't forget to let us know how you go by completing the Feedback form.

Serves 8

Preparation time: 25 minutes | Cooking time: 40 minutes | Difficulty: Easy


  • Packet Arnott's Nice biscuits
  • 125g butter
  • Packet cream cheese, room temperature
  • 1 cup sugar
  • 3 eggs
  • Cream, whipped, to serve
  • Ground nutmeg, to serve


  • Preheat oven to 200ºC
  • Brush a 20cm springform pan with the melted butter to lightly grease
  • To make the filling, use electric beater to combine the sugar and cream cheese until sugar is dissolved, add eggs one at a time
  • When combined place in freezer to rest for 15 minutes
  • Place the biscuits in the bowl of a food processor and process until finely crushed
  • Add the butter and process until well combined
  • Use the back of a spoon to press the biscuit mixture over the inside of the greased pan to evenly cover the base and ⅔ of the way up the sides
  • Pour mixture into prepared biscuit base
  • Bake in preheated oven for 30-40 minutes or until golden and just set in the centre
  • Turn off oven and leave to cool with oven door slightly ajar
  • When completely cool, top with whipped cream and a light dusting of nutmeg

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