Base & Topping Ingredients:
Digestive Biscuit – 350g
Melted salted butter – 50g
Mauri Strawberry Filling-Topping – 35g
Cheesecake Ingredients:
Full Cream Milk – 75g
White Chocolate – 50g
Cream Cheese – 200g
Sugar – 30g
Gelatine (soaked in 18g water) – 6g
Mauri Non-Dairy Whip Topping – 6g
(whipped to soft peak)
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Base & Topping Baking Step:
- Mix the crushed digestive biscuit with melted butter.
- Place the biscuit mixture on the base of the cake ring (6 inches).
Cheesecake Baking Step:
- Heat and stir full cream milk, white chocolate, cream cheese and sugar over double boil until mixture is smooth.
- Add soaked gelatine, stir and mix well. Set aside to cool.
- Once cooled, add in Mauri Non-Dairy Whip Topping (whipped to soft peak) and mix well.
- Put mixture into the pre-prepared ring mould with digestive biscuit base on the bottom. Keep in refrigerator until set.
- Top with Mauri Strawberry Filling and fresh strawberries.
