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Fresh Cheese Cake

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115g Sweet biscuits, coarsely broken
75g Golden Churn butter, melted
500g Ballantyne Fresh Cheesecake Mix
35g Lemon Juice
410g Chilled Full Cream Milk
(*)available at IFFI product portfolio.

1. Grease a 20cm spring form cake tin.
2. Place broken biscuits into a food processor and blend until small crumbs are formed. Place biscuits into a medium size bowl and mix in melted butter until biscuits are moistened. Press biscuit mixture into the base of the lined tin. Chill until required.
3. Place Ballantyne Fresh Cheesecake Mix into a large bowl.
4. Pour the milk into the bowl whilst beating the mixture with hand held electric beaters on medium speed.
5. Add the lemon juice into the mixture and beat on high speed for three minutes or until a smooth, creamy consistency, free of lumps is obtained.
6. Pour the mixture onto the prepared cheesecake base.
7. Refrigerate until set.

1. Other ingredients such as flavour may be folded in the mixture to produce variations in the flavour and texture profile.
2. The amount of milk added can be increased or decreased in order to produce the desired texture.