Almond and Sultana Cheesecake Recipe

Name: Almond and Sultana Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Base; 1 cup biscuit crumbs; 1/3 cup butter, melted; Filling; 500g block PHILADELPHIA Cream Cheese, softened; 1/3 cup sugar; 2 eggs; 2 tablespoons lemon juice; 3 tablespoons sultanas soaked in; 1 tablespoon brandy; toasted flaked almonds

Servings: persons

Base
1 cup biscuit crumbs
1/3 cup butter, melted
Filling
500g block PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
2 eggs
2 tablespoons lemon juice
3 tablespoons sultanas soaked in
1 tablespoon brandy
toasted flaked almonds

1
Combine biscuit crumbs and butter and press into the base of a 20cm pie dish; chill.
2
Beat Philly* and sugar until soft and well combined.
3
Add eggs and lemon juice, beating well; fold in sultanas and sprinkle with almonds.
4
Pour mixture into prepared crumb crust and cook on MEDIUM for 8 minutes, elevate on a roasting rack or upturned plate.
5
Cool 2-3 hours prior to serving.
6
To make Brandied Sultanas: Allow sultanas to soak in covered container for minimun of 1-2 hours.
7
Keeps well in pantry for up to 4 months.
8
Also terrific with ice cream or as a topping for pancakes.

701

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Base, 1 cup biscuit crumbs, 1/3 cup butter, melted, Filling, and more.

Yes, Almond and Sultana Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Almond and Sultana Cheesecake

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