A Cheesecake Virgin no more!!!!

Many many years ago, I attempted a no-bake blueberry cheese cake. The Former Mr Goddess and I had taken Madame Mouse blueberry picking and found ourselves with a surfeit if the lovely morsels. My attempt at cheesecake LOOKED fabulous, but when we sliced into it, the filing ran out all over the plate and table, leaving us with blueberry cheesecake soup, with biscuit crumb crust dipping bits.

Nice, but not what was originally planned.

So, it's taken my 18 years to get up the courage to make another cheesecake, and to quote The Lads, I Got By With A Little Help From My Friends.

Mag Cindy and Robin.. I humbly salute you and give you:

PG's version of your cheesecakes, combined, with a pg flash of flair:

PG's Ginger and Chai Baked Cheesecake:

Take the basic ingredients:



Crush 1/2 a pack of ginger snap biscuits with 1/2 a stick of melted butter.

Press into the bottom of a 9inch well-greased springform tin. (I didn't bother with the sides)

In a blender, whizz 2 x 250g packets of Philly cheese until fluffy.

Add 1/2 cup of Amanti chai powder (I used this instead of sugar)



Majik stuff, this.. really...



Whizz until all combined.

Add 1 285g can of sweetened condensed milk.

Now.. I would have pics of the brand I used, and the can would appear in the above photo of ingredients, EXCEPT my lovely friend Talented Artist Joon happened to be around when I was making this and as soon as I had poured the condensed milk into the blender, she purloined the no-so-empty can, scuttled off into the safety of the lounge room and licked the bloody thing clean.

I feared for the safety and integrity of my fingers, should I attempt to wrestle the can offa her, so you'll have to make do without photographic evidence.

Anyhoo, back to the recipe...

Now add 1tspn real vanilla essence.. don't even bother with that crap fake stuff.

Turn blender down to lowest setting and slowly add 3 eggs..

Pour mix into pan.

Place in oven preheated to 180C and walk away.

Cook for 40 mins or until cheesecake springs back in the middle.

Cool to room temperature and run a sharp knife around the edges of the cake.

Gently release the pan and slide off:



Dust with a further sprinkling of Chai powder:



and serve with a drizzle of honey



Enjoy!!