Swiss Cream Cheese Premix - Perfect to surprise Mum- (See our recipe)

RECIPE:

500g Swiss cream cheese cake mix

500ml Non-dairy cream / Fresh cream

500ml icy water

METHOD: place all the ingredients in a large mixing bowl. Whisk on low speed for 1 min, and then beat on fast speed for 6 min. Use as desired, this mixture will set quickly in the fridge.

For a lighter /fluffy cheese cake add

100ml more icy water

For a richer cheese cake

add 1 x 250g cream cheese after beating, whisk well then spoon into prepared base

Make a zingy lemon cheese cake by adding

100ml lemon curd at the final stage of beating BAKED CHEESE CAKE:

200ml water / cream +

2 eggs +

500g Cheesecake mix.

Beat for 3 min on high speed, spoon over a crust layer in an 8 inch lined tin. Bake for 20 -30 min @ 170°C,stand to cool Cream cheese icing: make a batch of butter icing, mix the cream cheese cake as per instructions, add 1 cup (250g) of this mix to the butter icing, beat well and use as cream cheese icing on carrot cake or red velvet cakes.