Bird's Cheesecake Mix - Just Add Milk & Butter

Original Flavour Cheesecake Filling Mix & Biscuit Crumb Base

Case Size: 6 x 565g

CNS: 1018438

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Ingredients

Cheesecake Filling Mix (50%): Sugar, Cheese Powder (Milk) (16%), Vegetable Oil (Palm), Modified Potato Starch, Emulsifiers (Propane-1, 2-Diol Esters of Fatty Acids, Sunflower Lecithin), Lactose (Milk), Sodium Caseinates (Milk), Gelling Agents (Tetrasodium Diphosphate, Disodium Diphosphate), Whey Powder (from Milk), Flavourings, Acidity Regulator (Fumaric Acid), Anti-caking Agent (Silicon Dioxide), Colour (Beta-Carotene).| Biscuit Crumb (50%): Wheat Flour (with added Calcium, Iron, Niacin, Thiamin), Vegetable Oils (Palm, Sunflower, Rapeseed), Sugar, Wholemeal Flour (Wheat), Raising Agents (Sodium Bicarbonate, Ammonium Bicarbonate, Tartaric Acid, Disodium Diphosphate, Malic Acid), Partially Inverted Sugar Syrup, Salt, Whey Powder (from Milk), Barley Malt Extract.

Allergens

Barley, Milk, Wheat

May Contain

Soya

Make Up Instructions

You will need
175g butter
900ml cold milk
Spring sided, loose based, cake tin (s)
Makes
1 x 26cm (10″) deep filled cheesecake (24 portions)
2 x 18cm (7″) deep filled cheesecake (12 portions)
3 x 20 cm (8″) deep filled cheesecake (8 portions)
Biscuit Crumb directions
Melt 175g butter in a saucepan & stir thoroughly into the biscuit crumb
Divide the mixture between the tins to be used and smooth down
Chill for 10 minutes
Cheesecake Topping Directions
Measure 900ml cold milk into a mixing bowl of at least 5 litres capacity
Add the topping mix and whisk at low speed for about 30 seconds until blended
Whisk at high speed for 1 minute
Spread the topping over the crumb base and chill for an hour before serving
Once made up, keep refrigerated and consume within 24 hours.