The package contains:

• 130 g of cream mix
• 150 g of cake base mix
• 1 cake mold also suitable for baking

CheeseCake in the oven

You add:

• 500 g of PHILADELPHIA
• 200 ml of whipping cream
• 75 g of butter

Prepare the cake base

Assemble the mold and place it on a baking sheet. Melt the butter over medium heat, remove it from the heat, add the cake base mix and mix well. Distribute on the mold by pressing well with a spoon to obtain a uniform and compact base, create a basket with an edge of about 1 cm if desired.

Make the cream

Pour the cream into a high-sided bowl together with the PHILADELPHIA and work with the electric mixer at low speed for no more than 30 seconds. Incorporate the cream mixture with a spoon and mix until smooth. Spread the cream on the cake base and level.

Cooking

Bake for 1 hour in a preheated oven.

• Electric oven: lower shelf 160 °
• Ventilated oven: lower shelf 150 °
• Gas oven: medium shelf 170 °

Leave to cool, then place in the refrigerator.
The CheeseCake reaches the right consistency after 2 hours in the refrigerator.
Before serving, remove the mold with the help of a wet knife.

Cheese cake uncooked

You add:

• 500 g of PHILADELPHIA
• 150 ml of milk (preferably whole or semi-skimmed)
• 85 g of butter

Prepare the cake base

Assemble the mould and place it on a plate. Melt the butter over medium heat, remove it from the heat, add the cake base mix and mix well. Distribute on the mould by pressing well with a spoon to obtain a uniform and compact base, create a basket with a border of about 1 cm as desired.
Refrigerate for at least 10 minutes.

Make the cream

Pour the cold milk from the refrigerator into a high sided bowl with the PHILADELPHIA. Work with the electric mixer at low speed until you get a homogeneous mixture.
Add the cream mix and whip for 3 minutes at maximum speed. Spread the cream on the cake base and level. Place the cake in the refrigerator for at least 2 hours.
Before serving, remove the mould with the help of a wet knife.
For cutting slices, we recommend that you always wet the knife.

Environmental information

These are cameo suggestions:

• The CASE goes into the PAPER
• The ENVELOPES go to GENERIC WASTE
• The MOLD goes into the PAPER

Always remember to follow the rules of your municipality.

Cheesecake mix

Ingredients
Preparation for biscuit base (150 g): minced biscuit (soft WHEAT flour, sugar, sunflower oil, corn starch, glucose syrup, raising agents (ammonium carbonates, sodium carbonates); skimmed MILK powder , BARLEY malt , flavoring), caramelized sugar (sugar, glucose syrup).
Cream preparation (130 g): sugar, modified starches (potato), glucose syrup, edible gelatin, extracted and ground vanilla pods, natural flavoring.

It may contain WHEAT, MILK, EGGS, NUTS, SOYA.