Indulge in a rich velvety cheesecake on a crunchy, buttery biscuit 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?
Minimum purchase quantity: 6
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.
BISCUIT CRUMB BASE MIX:
Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Nicotinamide, Thiamine), Sugar, Wholemeal Wheat Flour, Vegetable Shortening (Palm, Rapeseed), Dried Glucose Powder, Salt, Raising Agents: Sodium Bicarbonate.
For ingredients including cereals containing gluten, see ingredients in bold.
Cheesecake Mix: Also, may contain wheat, egg, oats, tree nuts and peanuts
Biscuit Crumb: Also, may contain oats, egg, tree nuts and peanuts.
Suitable for vegetarians.
Typical values per 100g
Energy: 1410 kJ / 337 kcal
of which saturates: 11g
of which sugars: 19g
TO PREPARE THE BISCUIT BASE
First, prepare your 18cm (7”) tin: line a loose bottomed tin with baking paper, or line a regular tin with foil.
Melt 75g butter in a saucepan and stir in the biscuit crumb.
Spread the crumb mixture over the base of the prepared tin and press down with the back of a spoon
Chill in the fridge for 15 minutes until firm
TO PREPARE THE TOPPING
Whisk the cheesecake mix into 235ml of milk with an electric mixer for 3-4 minutes until thick and creamy. This will take longer if using a hand whisk.
Spread the cheesecake topping over the chilled biscuit base and smooth with the back of a spoon.
Chill in the fridge for 45 minutes to allow to set.
Remove from tin to serve.
Keep refrigerated and eat within 2 days.
Why not add some chopped strawberries and a sprig of fresh mint to serve? You could also try tinned fruit, but remember to strain away the juice first.