Ingredients

Stage 1

1.00kg 106164 Biscuit Crumb

0.500kg 105695 Butter Unsalted

Stage 2

4.000kg Cheesecake Mix

2.600kg Water

0.600kg Eggs

0.600kg 107801 Fresh Cream thickened

Method

1. Melt butter over a low heat. Add biscuit crumb and mix until well combined.
2. Deposit 300g of biscuit base into an 8” ring tin. Level off and press down.
3. Using a whisk place stage 2 ingredients in bowl and mix on 1st speed for 1 minute. Scrape down bowl.
4. Mix on 2nd speed for a further 3 minutes.
5. Add stage 3 and mix until all ingredients are incorporated.
6. Deposit 1.400kg on to biscuit base.
7. Bake at 160°C for approx. 25 to 30 minutes depending on the size of the tin used.

Please Note:
Pipe fruit flavours on top and feather before baking
Sprinkle nutmeg on top after baking if plain
This recipe yields 5 x 8-inch tins