Summer Berry Cheesecake

36cm x 13cm tins

What you'll need



Add the melted butter to the biscuit crumb and mix until all the crumb is coated. Deposit 350-400g of crumb into a 36cm x 13cm rectangular tart/cake tin, spread evenly and lightly compact the crumb. Add the Dawn® Neutral Fond powder to the hot water and mix until completely dissolved. Now add the cream cheese and mix in until no lumps are remaining. Fold in 1/3 of the lightly whipped cream and then fold in the rest of the lightly whipped cream. Poor approximately 500g of the cheese cake mixture into the prepared biscuit base and spread evenly. Place into the fridge for 20 minutes and then place into the freezer until set (minimum 3 hours) and remove from tin. Once set decorate with fresh summer berries and mint leaves. Slice and serve.
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Summer Berry Cheesecake

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