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Penguin cheesecake
Ingredients
CRUST:
1 packet penguins
2 tablespoons melted butter
FILLING:
125g butter
2 cups sugar
4 eggs
2 tablespoons flour
1 packet penguins
250g softened cream cheese
1½ teaspoons vanilla extract
1 teaspoon baking powder
1 teaspoon salt
Method
CRUST:
Butter a 9" cake tin.
Crush penguins for the crust into crumbs and combine with the melted butter.
Press the mixture into the cake tin.
Cook for 10 minutes at 160°C.
FILLING:
Mix the cream cheese, sugar, vanilla essence, and butter with an electric mixer until well blended.
Add eggs one by one and stir well. Add flour, baking powder, and salt and then blend into the mixture.
Crush the packet of penguins and combine by hand.
Pour the mixture onto the crust and cook for 60-65 mins at 180°C.
Refrigerate 4 hours or overnight.