Swiss Cream Cheese Premix - Perfect to surprise Mum- (See our recipe)
500g Swiss cream cheese cake mix
500ml Non-dairy cream / Fresh cream
500ml icy water
METHOD: place all the ingredients in a large mixing bowl. Whisk on low speed for 1 min, and then beat on fast speed for 6 min. Use as desired, this mixture will set quickly in the fridge.
For a lighter /fluffy cheese cake add
100ml more icy water
For a richer cheese cake
add 1 x 250g cream cheese after beating, whisk well then spoon into prepared base
Make a zingy lemon cheese cake by adding
100ml lemon curd at the final stage of beating BAKED CHEESE CAKE:
200ml water / cream +
2 eggs +
500g Cheesecake mix.
Beat for 3 min on high speed, spoon over a crust layer in an 8 inch lined tin. Bake for 20 -30 min @ 170°C,stand to cool Cream cheese icing: make a batch of butter icing, mix the cream cheese cake as per instructions, add 1 cup (250g) of this mix to the butter icing, beat well and use as cream cheese icing on carrot cake or red velvet cakes.