Biscuit crumbs for Cheesecake crust. Mix 200 g biscuit crumbs with softened butter and press the mixture into a mould (22 cm in diameter) to make the cheesecake crust. Whip fresh cream cheese in a food mixer bowl for a few minutes and pour over the crust. Garnish cheesecake with your preferred Menù garnish. Chill for at least two hours and serve cold.
1 bag for 4 cakes.