Ingredients:

• For Crust
• Butter – 150 gms
• Digestive Biscuits – 300 gms
• For Filling
• Philadelphia Cream Cheese – 500 gms (Or any other similar Cream cheese)
• Castor Sugar – 200 gms
• Whole eggs – 6
• Full fat Cream – 70 ml
• Flour – 50 gms

Method:

1. In a thick bottom pan heat the butter, make very fine crumbs of digestive biscuits; add to the melted butter, mix thoroughly.
2. Press the crumbs on the bottom of the mould, lined with an aluminum foil. Allow to set in a refrigerator.
3. To make the filling, whisk together the eggs, sugar cream and refined flour. Do not over mix.
4. Whisk the cheese on a medium speed until it is smooth.
5. Add the mixture to the soften cheese.
6. Mix thoroughly to avoid any lumps.
7. Pour the mixture to the prepared mould, bake at 160 degree C – 165 degree C for about 50 minutes over a steam bath.
8. When cooked, refrigerate for about 8 -10 hours before de molding.

Recipe courtesy of The Grand Mercure Hotel