Recipe may contain gluten, peanuts, tree nuts, milk and soy.
Create a decadent cake out of just three ingredients! Granita biscuits are not too sweet and offer a great balance to the sweetness of condensed milk. If you’d like to add some flavouring, simply add 1.5 tablespoons of vanilla extract or finely grated lemon or orange rind to the cheese mixture.
125g Arnott’s Granita biscuits (see notes)
395g can sweetened condensed milk (see notes)
750g cream cheese, at room temperature
4 Method Steps
Step 1Preheat oven to 200C/180C fan forced. Grease and line base and side of a 20cm (base measurement) round springform pan with baking paper.
Step 2Place biscuits(125g Arnott’s Granita biscuits (see notes)) in a food processor and process until finely crushed. Transfer to a large bowl. Add 60ml ( 1⁄4 cup) of sweetened condensed milk (395g can sweetened condensed milk (see notes)) and stir until well combined. Spoon biscuit mixture into prepared pan. Use the base of a flat-bottomed glass to press the biscuits over the base. Bake for 10 minutes or until light golden. Set aside to cool.
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Step 3Meanwhile, reduce oven to 170C/150C fan forced. Use electric beaters to beat the cream cheese (750g cream cheese, at room temperature) and remaining sweetened condensed milk together in a large bowl until smooth.
Step 4Pour cream cheese mixture over biscuit base. Bake for 40 minutes or until cheesecake is firm to touch but still wobbles slightly in the centre. Turn oven off. Leave the cheesecake in the oven, with the door slightly ajar, until cooled completely (this will prevent the cake from cracking). Place in the fridge for 6 hours or overnight to set.
Remove the cream cheese from the fridge a few hours ahead to bring it to room temperature. It helps make the filling smooth and lump free.
This cheesecake will keep in the fridge for up to 4 days in an airtight container.