The crunchy biscuit base combined with cheesecake cream excite even the most demanding.
How to prepare
You have to add:400ml (2 cups) COLD MILK 60gr. (3 spoonfuls) BUTTER or MARGARINE
- Be sure that the form base is in the mould and place it onto a platter. Soften the butter slightly and stir in the biscuit crumbs (sachet No1) until the butter has been absorbed. Press the biscuit mixture into the form using a spoon.
- In a mixer bowl, add 400ml. (2 cups) of COLD MILK and the content of the sachet (No72) and beat for 5 min. at highspeed. Put 2 – 3 spoonfuls of Blackcherry topping onto the center of the biscuit layer and apply on it, the cream.
- Empty the remaining content of the Blackcherry topping, on top of the cake, so as to cover it completely and leave the Cheesecake in the fridge for at least 30min.
- Remove the mould by cutting it along the grooves. Serve as usual.