How to make it

  • Preheat oven to 160C.
  • Grease 22cm spring form pan and line base with double layer of baking paper and sides with 3 or 4 layers of paper extending 4cm over top of pan. Place on baking tray.
  • Process biscuits and butter in food processor until mix resembles fine breadcrumbs. Press over base of prepared pan.
  • To make filling process cream cheese, sugar and cream until smooth. Add eggs brandy and nutmeg. Process until combined. Pour over biscuit base.
  • Cook for between 1 hr 20 min and 1 hr 40 min or until centre is set and golden. Leave to cool in oven for 2 hours. Refrigerate in tin overnight.
  • To serve, beat cream and sugar together until firm peaks form and then either serve on the side or pipe decoratively onto top of cake . Sprinkle with nutmeg and cachous.

People Who Like This Dish 3
Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes