Vanilla Cheesecake for Easter
75g butter to combine
1 cup caster sugar
600ml thicken cream
2 Tablespoon gelatine
½ cup water—for gelatine.
Method: Using Delicake Master
Assemble Master base & sleeve.
Crush biscuits in a processor & combine with 75g melted butter, Mix well.
Spread over base firmly, put the lid on and refrigerate for a minimum of 10 minutes
Cream cheese mixture:
Combine cream cheese, caster sugar in a bowl using an electric mixer. Add 600g cream and mix for a further minute.
Sprinkle gelatine over hot water and mix, cool mixer, do not allow mix to set. Combine with cream cheese mixture.
Add vanilla pod and cheesecake mixture together.
Chef’s note: spay inside the sleeve for flawless results.
Pour over the biscuit base and refrigerate for a minimum of 8 hours or overnight.
Just before serving, remove the lid; decorate with Easter eggs/chocolate then remove the sleeve.
Re-assemble, by putting the sleeve and lid on to store in the fridge.