Green's Velvety Cheesecake on a Crunchy Biscuit Base 259g
Quick and easy to make, just add milk and butter for a deliciously creamy cheesecake
No artificial colours or flavours
No hydrogenated oils
Suitable for vegetarians
Ready to Mix Cheesecake with a Biscuit Crumb Base
Hints & Tips
For recipe ideas, and baking inspiration, visit our website: greenscakes.co.uk
Horace Green believed that baking was the most heartfelt way to show you care
He created deliciously simple baking mixes for everyone to make and share, and families have been doing just that for over 100 years
Naturally baking since 1907
Cheesecake Mix: Sugar, Whey Powder (Milk), Modified Maize Starch, Vegetable Oil (Palm, Coconut), Maltodextrin, Emulsifiers: E472a, E471; Cheese Powder (Milk) (5.5%), Dextrose, Milk Protein, Stabilisers: E450 (iii), E401, E340; Skimmed Milk Powder, Firming Agent: Monocalcium Phosphate; Lactose (Milk), Flavouring, Colour: Beta Carotene,Biscuit Crumb Base Mix: Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Sugar, Vegetable Fat (Palm, Rapeseed), Dextrose, Salt, Skimmed Milk Powder, Raising Agent: Sodium Bicarbonate
Storage type: Ambient
Store in a cool, dry place.
Preparation and usage:
All you need is...
235ml (8fl.oz) milk
75g (3oz) butter or margarine
7" cake tin
Prep' time 20
Chill time 45
Get ready to enjoy!
To prepare the biscuit base...
1 First, Prepare your 7"tin: line a loose bottomed tin with baking paper, or line a regular tin with foil.
2 Melt 75g (3oz.) butter in a saucepan and stir in the biscuit crumb.
3 Spread the crumb mixture over the base of the prepared tin and press down with the back of a spoon.
4 Chill in fridge for 15 minutes or until firm.
To prepare the topping...
Reconstituted milk is not recommended.
1 Whisk cheesecake mix into 235ml (8fl.oz) of milk with an electric mixer for 3 minutes until thick and creamy. This will take longer if using a hand whisk.
2 Spread cheesecake topping over the chilled biscuit base and smooth with back of a spoon.
3 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 finish your cheesecake. You could also try tinned fruit but remember to strain the juice away first.
|Typical values||Per 100g/ml||Per (93g) serving||%*|
|of which saturates||10.40g||9.70g||-|
|of which sugars||19.50g||18.20g||-|
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