CAMEO CAKE CHEESECAKE THE IRRESISTIBLE GR.280

Prepared for CheeseCake

Too hot to turn on the oven? Try out cameo baking mixes! In the tasty and delicate fresh trendy cakes the softness of the cream

meets the crunchy biscuit base, for a moment of pleasure that everyone agrees on.

The package contains:

130 g of cream mix

150 g of cake base mix

1 cake mold also suitable for baking

Ingredients

Crushed Biscuit (Soft Wheat Flour, Sugar, Sunflower Oil, Corn Starch, Glucose Syrup, Rising Agents: Ammonium Carbonates, Sodium Carbonates; Skimmed Milk Powder,

Barley Malt, Aroma), Caramelized Sugar (Sugar, Glucose Syrup), Cream Preparation (130 G): Sugar, Modified Starches (Potato), Glucose Syrup, Edible Gelatin,

Extracted and ground vanilla berries, natural flavors (with milk).

CheeseCake in the oven

You add: 500 g of PHILADELPHIA 200 ml of whipping cream 75 g of butter

Prepare the cake base

Assemble the mold and place it on a baking sheet. Melt the butter over medium heat, remove it from the heat, add the cake base mix and mix well.

Distribute on the mold by pressing well with a spoon to obtain a uniform and compact base, create a basket with an edge of about 1 cm if desired.

Make the cream

Pour the cream into a high-sided bowl together with the PHILADELPHIA and work with the electric mixer at low speed for no more than 30 seconds.

Incorporate the cream mixture with a spoon and mix until smooth. Spread the cream on the cake base and level.

Cooking

Bake for 1 hour in a preheated oven. Electric oven: lower shelf 160 ° Convection oven: lower shelf 150 ° Gas oven: medium shelf 170 ° Leave to cool, then place in the refrigerator.

The CheeseCake reaches the right consistency after 2 hours in the refrigerator. Before serving, remove the mold with the help of a wet knife.

Cheese cake uncooked

You add: 500 g of PHILADELPHIA 150 ml of milk (preferably whole or partially skimmed) 85 g of butter

Prepare the bottom

cake Assemble the mold and place it on a plate. Melt the butter over medium heat, remove it from the heat, add the cake base mix and mix well.

Distribute on the mold by pressing well with a spoon to obtain a uniform and compact base, create a basket with an edge of about 1 cm if desired. Refrigerate for at least 10 minutes.

Make the cream

Pour the cold milk from the fridge into a high sided bowl with the PHILADELPHIA. Work with the electric mixer at low speed until you get a homogeneous mixture.

Add the cream mix and whisk for 3 minutes at maximum speed. Spread the cream on the cake base and level. Place the cake in the refrigerator for at least 2 hours.

Before serving, remove the mold with the help of a wet knife. For cutting slices, we recommend that you always wet the knife.