Ingredients
Sugar, BUTTERMILK Powder, Modified Potato Starch, Cheese Powder (11%) (MILK), Palm Oil, Dried Glucose Syrup, Emulsifier (Lactic Acid Esters of Mono- and Diglycerides of Fatty Acids), Gelling Agents (Diphosphates, Sodium Phosphates), MILK Proteins, Lactose (MILK), Acidity Regulator (Fumaric Acid), Flavourings, Colour (Carotenes).
Cooking & Handling
You will need: 2700ml cold milk or 2700ml cold water Spring sided, loose based, cake tin(s) Makes 4 x 26cm (10'') deep filled cheesecakes (24 portions) 8 x 18cm (7'') deep filled cheesecakes (12 portions) 12 x 20cm (8'') shallow filled cheesecakes (8 portions) Cheesecake Filling Directions 1. Measure 2700ml cold milk OR 2700ml cold water into a mixing bowl of at least 10 litres capacity. 2. Add the topping mix and whisk at low speed for about 30 seconds until blended. 3. Whisk at high speed for 1 minute. 4. Spread the topping over the crumb base and chill for an hour before serving.
Origin
United Kingdom
Contains: Milk
May Contain: Sulphur Dioxide
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