CHEESECAKE

Pour 200 g of Biscuit crumbs for cheesecake crust into a mixer with dough whisk, together with 125 g of softened butter (20-25°C). Mix at medium speed for a few minutes. Alternatively, mix by hand. Transfer the mixture to a cake tin, preferably 22 cm in diameter, and spread evenly using your hands to help you.

Pour the Cheesecake powder mix into the mixer and add the cream and milk. Whisk at maximum speed for a 5 minutes. Pour the mixture over the biscuit base, level off and decorate the surface with 200 g of Wild berry garnish. Chill the cake in the fridge at 0-4°C for at least 2 hours, slice and serve.