1. Place water in mixing bowl.
2. Add PETTINA CHEESECAKE MIX and WISPALETT and whisk on top speed until light, (approx. 3-5
3. Press 70 g of prepared BISCUIT CRUMB BASE evenly over the bottom of a 20 cm foil.
4. Fill with 350 g of cheesecake mixture.
5. Smooth off and level to the foil top.
6. Chill in refrigerator until firm.
Yield: Notes: This recipe is sufficient for five 20cm Cheesecakes.
A cherry flavoured cheesecake
Cheesecake – Light Texture (Using Bakels Gourmet Cheesecake Mix)