Average Rating   No. of Servings   12 Approximate Cost   $20.22 Ingredients: 200.00 g   gingernuts   2.00 tbsp   butter   1.00 kg   cream cheese   1.50 c   sugar   0.75 c   milk - blue   4.00   egg   250.00 g   sour cream   2.00 tbsp   vanilla essence - imitation   0.25 c   flour

Directions: 1. Preheat oven to 175 degrees C. Grease a 9 inch springform tin. 2. In a medium bowl, mix gingernut crumbs with melted butter (add more butter if the crumbs don't stick together when you squeeze them). Press onto bottom of a springform tin. 3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust. 4. Bake in preheated oven for ~3/4 hour with a pan of water on the lower oven shelf. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving. 5. Top with coulis or something tart to compliment the richness.

Raspberry Coulis ( Add to shopping list ) : 352.94 g   frozen raspberries   0.71 tbsp   icing sugar   1.41 tbsp   water   10.59 ml   lemon juice

Directions: Bring frozen berries, water and icing sugar to a low simmer. Squeeze lemon in Blend together Cool before serving