Fresh Cheese Cake
Untitled Document
INGREDIENTS
Base
115g Sweet biscuits, coarsely broken
75g Golden Churn butter, melted
Ingredients
500g Ballantyne Fresh Cheesecake Mix
35g Lemon Juice
410g Chilled Full Cream Milk
(*)available at IFFI product portfolio.
METHOD
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.
VARIATIONS
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.