1 packet Tennis biscuits
1 tsp sugar
2 x tubs (250g tubs) smooth cream cheese
3/4 cup sugar
1 Tbls Maizena (cornflour)
1 Tbls Custard Powder
to 180 degrees C (350F).
Make thin base by crushing finely the Tennis biscuits and sugar (optional) and add the melted butter.
Press firmly into a small well-greased springform
tin (8″) or Corning dish of same size. Place in refrigerator whilst making filling.
Beat eggs and sugar till almost white and lite. Add all other ingredients in and beat well. Mixture is runny.
Pour over biscuit base and place into oven of 180 degrees for 20 minutes then turn off your oven leaving the cake inside for an hour. DO NOT OPEN OVEN.
Prepared, tried and tested by: Hannah Frank Witt