Vanilla Cheese Cake

A light, velvety cheese cake finished with a crisp, crunchy base

Serves 6-8

Prep Time: 20 minutes

Chill Time: 2 hours

Ingredients

Vanilla Filling

• 200g Creative Base
• 200g Millac Gold or other cream
• 100g cream cheese
• 100g yoghurt
• 1 tbs vanilla essence
• 60g caster sugar

Base

• 250g digestive biscuits
• 50g butter (melted)

Method

• Whip the Millac Gold (or cream) for 5-8 minutes, until soft peaks form
• In a separate mixing bowl, whip the Creative Base for 2-5 minutes until it has broken down to a whipped cream consistency
• Add the cream cheese, yoghurt, vanilla essence and caster sugar to the Creative Base and blend until combined with a smooth texture
• Fold the Millac Gold into the Creative Base blend
• Crush the digestive biscuits and mix with the melted butter. Fill the base of a 24cm cake ring and press down and compact to create a flat surface
• Spoon the cheese cake blend on top of the biscuit base
• Let the cheese cake set in the freezer for 30 minutes or in the fridge for 2 hours
• Garnish with fresh berries and spoon of Millac Gold. Serve