These cheesecakes are surprisingly fresh in taste, nice and airy and easy to prepare

Ingredients: Mix for Crumb Bottoms: Wheat flour, Sugars (sugar, glucose syrup), Vegetable oils (palm, rapeseed), Raising agents (Ammonium carbonates, Sodium carbonates), Salt, Soy lecithin. Mix for Cheesecake: Sugar (sugar, glucose syrup), Beef gelatin, Modified tapioca starch, Aroma, Coloring agents (Red beet, Annatto), Strawberry powder (0.6%), Emulsifiers (Polyglycerol esters of fatty acids, Mono- and diglycerides of fatty acidss), Citric acid.

Contains Wheat, Gluten, and Soy

May Contain Nuts and Peanuts

Preparation method for the pie base: place the sheet of baking paper over the springform pan base and close the springform pan. Melt the butter in a saucepan or in a bowl in the microwave. Add the crumb base mix and stir well. Cover the bottom of the springform pan with this and spread it evenly. Press the crumb base mix firmly with the back of a spoon. Place the springform pan in the refrigerator and let the bottom stiffen for about 10 minutes.

Preparation method for pie filling: put 400 ml water in a mixing bowl and add the cheesecake mix and beat it with a mixer on the highest setting for about 3 minutes until smooth and airy. Add the cottage cheese and whipped cream and mix for about 1 minute with a mixer. Fill the springform pan with a crumb base with this mixture and smooth the top. Let the cheesecake set in the refrigerator for at least 1 hour.

Jumbo Strawberry Cheese Cake (Kwarktaart) Mix - 440g