Cheesecake Sandcastle

Summer holidays, fun at the beach. An upside down, no-bake cheesecake with a BAKERS® Choice Assorted biscuit crust, layered with BAKERS Strawberry Wafers® and topped with BAKERS Strawberry Whirls®.

INGREDIENTS

BAKERS Eet-Sum-Mor® 18
BAKERS Nuttikrust® 9
BAKERS Red Label Lemon Cream® 10
Butter 100g, melted
BAKERS Strawberry Whirls® 2
BAKERS Strawberry Wafers® 12
Smooth Cream Cheese 460g
Icing Sugar 100g
Cream 250ml
Vanilla Essence 1 teaspoon

METHOD

Blitz the BAKERS Eet-Sum-Mor®, BAKERS Nuttikrust® and BAKERS Red Label® Lemon Cream biscuits and mix together with the melted butter. Place a BAKERS Strawberry Whirls® biscuit in the bottom centre of your mould and press around it and up the sides with the biscuit mix then set aside in the fridge. Makes two medium cheesecakes, or one large.

Spoon the cream cheese in a bowl add the vanilla essence and beat until smooth. Sift in the icing sugar and beat until well combined. In a separate bowl beat the cream until soft peaks then add half to the cream cheese and fold in well. Add the remaining half and fold in until well combined.

Spoon the cream cheese mixture into the biscuit base about a third of the way up, pressing to get the filling into the edges, and then add a layer of BAKERS Strawberry Wafers®. Fill will more cream cheese mixture until you reach about two thirds of the way up and add another layer of BAKERS Strawberry Wafers®, then fill to the top of the mould with the cream cheese mixture and smooth the edges with a palette knife. Cover the top with plastic wrap and place in the fridge to set for at least 4 hours, or better still overnight.

To remove from the mould, lightly run a knife between the biscuit crust and the mould along the bottom, then turn upside down onto your serving plate, and gently press the edges all around and remove the mould.

Decorate with a few pieces of BAKERS Strawberry Wafers®.