Strawberry & Lemon Cheesecake

Biscuit Base

1. Melt the butter and add golden syrup, then blend in the Palm Free Digestive Biscuit Crumb.
2. Flatten the mixture into a cake ring or a baking tray, press it down evenly then chill to firm up.

Lemon Cheesecake Layer

1. Add all ingredients (except RTU Lemon Cream Filling) into a mixing bowl, fitted with a whisk.
2. Mix for 1 minute on low speed.
3. Scrape down.
4. Mix for 4 minutes on high speed.
5. Add the RTU Lemon Cream Filling and mix for a further 1 minute on low speed.

Strawberry Cheesecake Layer

1. Add all ingredients (except Strawberry 50% Fruit Filling) into a mixing bowl, fitted with a whisk.
2. Mix for 1 minute on low speed.
3. Scrape down.
4. Mix for 4 minutes on high speed.
5. Add the Strawberry 50% Fruit Filling and mix for 1 minute on low speed.

Assembly/Decoration

1. Pour the lemon cheesecake layer on top of the biscuit base and it let it set for 60 minutes in fridge or 30 minutes in freezer.
2. Pour the strawberry cheesecake layer on top and leave to set for 60 minutes in fridge or 30 minutes in freezer.
3. Spread the RTU Strawberry Glaze on top with a palette knife and cut into desired shapes.

• Cheesecake Mix
• Palm Free Digestive Biscuit Crumb
• Ready to use Strawberry Glaze