Cheesecake Bistro Recipe Bistro Cheesecake Ingredients: 250 g packet of biscuits ( Nice Biscuits) 3 and a half oz. of butter or shortening(hopefully something cholesterol reduced) Eqivalent 100g Method: Crush biscuits with a rolling pin onto waxed paper.Tip in tin. Melt shortening either in saucepan on stove or in microwave. Use a fork to combine crumbs and shortening. The result does not have to be very moist as when placed in fridge the shortening hardens again. Use the fork to press the crumbs to the walls of the pan .If you feel the mixture is too dry, try dropping a few drops only of boiling water to soften . This way the base is not so greasy.Beware of making it soggy though. Filling: 24 0z (not sure of conversion to grams but it was three packets) of philadelphia cream cheese 1 cup of sugar 2 or 3 eggs ( depending on size,more make it softer) 1 teaspoon vanilla essence nutmeg Method: Beat cream cheese (try to remove from fridge for at least three quarters of an hour to allow to soften. this way it beats to a cream much better). Add sugar and beat till sugar has completely dissolved into cheese and is of a creamy texture.Beat in eggs and vanilla. Pour over biscuit base (which if a tin and not glass you can have waiting in fridge to help crumbs set). Sprinkle with nutmeg. Bake in a slow oven 300F or 150 C for 50 mins.