Description
A creamy, crunchy and soft cheesecake with Macphie Red Velvet Mix, IREKS Cheesecake Mix, Sacher White Chocolate, Mactop and Dark Chocolate Crumb
Ingredients
Method
1. Add Red Velvet Cake Mix to egg in a bowl fitted with a beater.
2. Beat for 1 minute on slow speed and 3 minutes on medium speed.
3. On slow speed, add the oil and water and mix for 1 minute.
4. Scrape down and continue mixing for a further 3 minutes on slow speed
5. Deposit 350g into cake pans
6. Bake for 25-30 minutes at 190C. Allow to cool fully and level.
7. Melt butter and mix into biscuit crumb.
8. Deposit 350g into pan and press down to form a solid base. Allow to set in the fridge.
9. Whip Sacher Bianca until soft. Add 150g of Mactop and mix until combined.
10. Add water and Cheesecake Mix and whip for 3-5 minutes
11. Spread a thin layer of cheesecake over the biscuit base. Add layer of cake.
12. Deposit 550g of the cheesecake into each pan, level and leave in the fridge to set.
13. Whip 250g of Mactop to pipe onto the cheesecake. Decorate with Dobla Curls and Freeze Dried Raspberries if desired.
