Green's Cheesecake Mix 259g

Name: Green's Cheesecake Mix 259g
Brand: Green's
SKU: 10302
Price: 2.5 GBP
Availability: InStock

£2.50

Just add milk and butter to indulge in a rich velvety cheesecake on a crunchy, buttery crumb base and lead your friends and family into temptation. Make this dessert quickly and easily and personalise your creation by topping with sweet summer fruits, dusting with cocoa powder or decorating with shards of rich dark chocolate, make your choice. There is so much you can do with such a simple product, all from the comfort of your home with this simple cheesecake mix! Or why not test your own baking skills with some different ideas to embellish this classic dessert?

Ingredients

Cheesecake Mix:

Sugar, Skimmed Milk Powder, Modified Maize Starch, Dried Glucose Syrup, Vegetable Oil (Coconut), Emulsifiers: E472b, E450, E341(i); Cheese Powder (2.5%) (hereof 75% Mascarpone) (Milk), Dextrose, Milk Protein, Colour: Beta Carotene; Flavouring.

Cheesecake Base:
Wheat Flour, sugar, Cornstarch, Emulsifier: Soya Lecithin; Vegetable Oil (Palm), Salt, Flavouring.

ALLERGEN ADVICE

For allergens, including cereals containing gluten, see ingredients in bold.

Cheesecake Mix: Also, may contain wheat, egg, oats, tree nuts and peanuts.

Base Mix: Also, may contain oats, egg, tree nuts and peanuts.

Suitable for vegetarians.

Nutrition Information

Typical values per 100g as prepared

Energy 1400kJ / 334 kcal

Fat 16g

of which saturates 9.8g

Carbohydrate 42g

of which sugars 19g

Protein 5.2g

Salt 0.37

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Baking Aids

Blancmange

Cake Mixes

Dessert Fillings

Recipe Suggestions

Banoffee Cheesecake

Ingredients:

• Green’s Cheesecake Mix: 259g

• 235ml Cold milk
• 1 tin (400ml) Condensed milk
• 120g Butter
• 100g Soft Brown Sugar

• 235ml (8fl. oz) Milk

• 1-2 Bananas

• Whipped cream and chocolate shavings to decorate

Method:

1. Prepare your 18cm (7'') tin: line a loose bottomed tin with baking paper or line a regular tin with foil.

2. Melt 80g butter in a saucepan and stir in the crumb base.

3. Spread the crumb mixture over the base of the prepared tin and press down with the back of a spoon.

4. Leave to chill in the fridge for 15 minutes until firm.

5. Add the butter, soft brown sugar and condensed milk to a saucepan over a gentle heat, stirring constantly, until the mixture starts to bubble and boil.

6. Reduce the heat and cook for 4-5 minutes until the caramel is a pale golden colour and thick. It should come away from the sides of pan cleanly.

7. Pour the topping over the biscuit base and leave to cool.

8. Once cool, cover with a layer of sliced banana.

9. Using an electric hand whisk, mix the cheesecake mix into 235ml of milk for 5 minutes until thick and creamy, and spread over the sliced bananas.

10. Refrigerator for 45 minutes until set.

11. Decorate with whipped cream and chocolate shavings before serving.