Skim milk powder, Sugar, Dextrose, Buttermilk powder (Milk solids), Starch, Gelatine, Citric acid, Cheese powder (Whey powder, Cheese, Corn flour, Emulsifier, Flavouring), Salt, Flavouring.

Skim milk powder, Sugar, Dextrose, Buttermilk powder (Milk solids), Starch, Gelatine, Citric acid, Cheese powder (Whey powder, Cheese, Corn flour, Emulsifier, Flavouring), Salt, Flavouring.
Dry Mix: Cow’s milk
Added Ingredients: Cow’s milk
INGREDIENTS YOU WILL NEED
WATER*: 1 cup (250 ml) cold tap water
CREAM: 1 cup (250 ml) fresh cream, well chilled
BISCUITS: 11 Tennis biscuits (half a 200 g pack)
BUTTER: 3 T (45 g) melted butter
FOR DE LUXE CHEESECAKE
CREAM CHEESE: (Optional extra) 1 x 250 g tub of cream or smooth cottage cheese
*reduce water to ¾ cup (180 ml) if using cream cheese
PANS & EQUIPMENT YOU WILL NEED
REGULAR CHEESECAKE
DE LUXE CHEESECAKE, ILLUSTRATED ON BOX FRONT*
*SETTING INSTRUCTIONS
Decant the cheesecake mixture into the lined loose bottom cake tin. Melt the butter, add the biscuit crumbs, mix together and sprinkle over the cheesecake mixture in the pan. Even crumbs out and smooth gently over the cake with the back of a spoon. Cover and set in the fridge overnight. See 1 minute video.
*TO TURN OUT
Place a cake stand or large flat serving plate upside down over the loose bottom pan and invert the cake onto the plate. Push the cake out by pressing on the loose base of the pan and remove the base. Peel away the paper, which will now be on top of the cake. Serve plain or decorate with lemon zest, fresh fruit and/or cream.
PIE DISH (not illustrated)
Simply sprinkle the buttered crumbs over the base of the dish and pour the mixture over the crumbs. Level, cover and refrigerate overnight. Serve plain or decorate with fresh fruit and/or cream.
VARIATION
CHEESECAKE MOUSSE
No biscuit base is needed for this recipe. Divide the cheesecake mixture evenly between 8 glasses or dessert bowls. Cover and refrigerate for at least 4 hours. Top with seasonal fruits mixed with granadilla pulp. Or see Cherry Cheesecake recipe.