DAZZLING DOUGHNUT

Cinnamon Doughnut Cheesecake with Jam Sauce

Serves 8, Prep and Cook: 1 hour, 30 mins

½ packet (250g) sweet biscuits
6 cinnamon doughnuts
100g unsalted butter, melted
Cinnamon sugar, to decorate
300ml tub thickened cream, whipped

FILLING

500g cream cheese, chopped, at room temperature
¹/ ³ cup caster sugar
1 tblsp cornflour
1 tsp vanilla bean paste
½ tsp ground cinnamon
600ml tub thickened cream
3 eggs

JAM SAUCE

½ cup Cottee’s raspberry jam
¼ cup water

1 Invert the base of a 24cm round springform pan (base measures 22cm). Grease base and side. Line the base with baking paper.

Process biscuits until they are finely crushed. Add two of the doughnuts (80g). Process to form