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Biscuit Crust:

  • 1 Packet Sweet plain biscuits (finely crushed)
  • Butter (melted) 80 g

Lemon Curd:

  • Sugar 80 g
  • Lemon juice 80 ml
  • Eggs (whole, large) 2 pc
  • Butter (room temperature) 60 g

Cheesecake:

  1. Biscuit Crust:

    • Combine the biscuits and butter. Set aside until needed.
  2. Lemon Curd:

    • Combine the ingredients in a saucepan over a low heat and whisk continuously until bubbles appear on the surface and the mixture is thick enough to hold marks of the whisk (approximately 8 to 10 minutes). Pour into a bowl or jar, cover and place in the refrigerator until cold.
  3. Cheesecake:

    • Using an electric beater, whisk the CARTE D'OR Cheesecake mix and milk on low speed for 1 minute, scraping down the sides of the bowl. Then whisk on high speed for 4 to 5 minutes. Pour into a piping bag and refrigerate until needed.
  4. To Plate:

    • Portion the biscuit crust into the glasses. Follow by a piping of cheesecake, top with a spoonful of lemon curd (coloured with a blow torch) and garnish.
  5. Garnish:

    • Garnish with salted caramel popcorn* and a sprig of mint. *See www.ufs.com for recipe.