In this dessert, the creamy texture is balanced beautifully with a textured biscuit base to bring sweet memories to every dessert occasion.
Butter / margarine 80.0 g
Sweet plain biscuits 200.0 g
Milk (cold, pasteurised full cream milk, UHT or low fat milk) 900.0 ml
- For the crust: crush biscuits and mix with melted butter / margarine. Press onto the bottom of a cake tin and refrigerate until hard.
- For the cheesecake: Pour 500 g of CARTE D'OR Cheesecake mix into a mixing bowl and add cold milk.
- Mix with an electric beater on low speed until combined, followed by 5 minutes on high speed.
- Pour the cheesecake mix over the crust and refrigerate until set (preferably overnight).