Green’s Cheesecake Mix 259g

£2.00

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?

47 in stock

SKU: 10302 Categories: , ,

Ingredients

CHEESECAKE MIX:
Sugar, Modified Maize Starch, Whey Powder (Milk), Glucose Syrup, Vegetable Oil (Coconut), Cheese Powder (Milk) (5.5%), Emulsifiers: E341(i), E450, E472b; Skimmed Milk Powder, Dextrose, Milk Protein, Salt, 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.

Biscuit Crumb: Also, may contain oats & egg.

Nutrition Information

Typical Values Typical Values Per 100g Per Serving (89g)
Energy 1432kJ 1274kJ
342kcal 304kcal
Fat 18g 16g
of which saturates 11g 9.4g
Carbohydrates 41g 36g
of which sugars 20g 18g
Protein 4.4g 3.9g
Salt 0.54g 0.48g
This information is based on the product made up according to the preparation instructions using semi-skimmed milk.

 

Good to Know

Suitable for Vegetarians

Store in a cool, dry place.

Preparation Instructions

TO PREPARE THE BISCUIT BASE

  1. First, prepare your 18cm (7”) tin: line a loose bottomed tin with baking paper, or line a regular tin with foil.
  2. Melt 75g 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 the fridge for 15 minutes until firm

TO PREPARE THE TOPPING

  1. Whisk the cheesecake mix into 235ml of milk with an electric mixer for 3 minutes until thick and creamy. This will take longer if using a hand whisk.
  2. Spread the cheesecake topping over the chilled biscuit base and smooth with the 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.

 

FEELING FRUITY?

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.