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This cheesecake can be made with or without GLUTEN FREE biscuits.

Ingredients

• 200gm gluten free arrowroot biscuits
• 2 teaspoons cinnamon
• 100gm butter, melted
• 500gm cream cheese
• 1 cup sugar
• 2 teaspoons vanilla essence
• 4 eggs
• 1/2 cup thickened cream
• 1 tablespoon corn flour

Method

1. Preheat oven to 160’c and line a 23cm springform baking pan with baking paper,
2. Crush biscuits in a ziplock bag with a rolling pin until fine.
3. Add crushed biscuits and cinnamon to melted butter and combine.
4. Press evenly into the bottom of the pan and place in freezer.
5. Beat cream cheese in a bench mixer with sugar, vanilla essence and eggs until smooth.
6. Add cream and cornflour and beat until well combined.
7. Remove pan from freezer and add cream cheese mixture to pan.
8. Place into oven and bake for 1.5 hours or until cooked through.
9. Allow to cool in oven.
10. Decorate with whipped cream and sprinkle with nutmeg.
11. Refrigerate until serving and serve with fruit.

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