Ingredients
- Digestive Biscuits 120 gm
- Butter 50 gm
- Milkana Processed Cream Cheese 250 gm
- Fresh Cream 190 ml
- Condensed Milk 50 ml
- Corn Flour 10 gm
- Break Fast Sugar 110 gm
Preparation Method
01
For Base
- Crush the biscuits in a mixing jar or with a rolling pin.
- Add butter to it and mix it well.
- Spread it in the ring (8”) to form a 2 mm thick layer.
- Bake it in a preheated oven at 140°C for 8 minutes.
- Cool in the refrigerator for 20 minutes.
02
Filling
- Soften the Milkana’s Processed Cream Cheese with beater or blender.
- Mix Icing Sugar and PCC together and beat until smooth.
- Beat cream and condensed milk, followed by cornflour.
- Combine both mixtures together and beat for 1 min.
- Pour the filling over biscuit base.
03
Baking:
- Place cheese cake ring on large baking tray and fill the tray with water.
- Preheat the oven at 120 C for combi oven and 145 C for deck oven.
- Put the tray in oven and bake it for 45 to 55 minutes.
- Remove it from oven and cool the cake for an hour.
- Once cooled, cover with plastic wrap and refrigerate for at least 6 hrs.
- Demould the Cheese Cake and serve chilled
Technical Specifications
- Storage Requirements 1°C - 8°C Refrigerated
- Operational Shelf Life 6 Months (Sealed)
