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Lancewood Piece O' Cake® Baked Cheesecake
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Lancewood Piece o Cake® Baked Cheesecake

Ingredients

750 g LANCEWOOD Piece o' Cake® Cheesecake Mix  (plain or caramel)
100 ml butter , melted
200 g coconut biscuits , finely crushed

 

Optional additions:

berry jam
edible flower petals
fresh berries

Method

  1. Preheat the oven to 160°C (or 140°C if utilising the fan function) and position the baking rack in the middle of the oven.
  2. Spray a 20cm springform pan* with non-stick spray.
  3. Mix 200g finely crushed coconut biscuits with 100ml melted butter.
  4. Transfer the biscuit mix to the springform pan and press it firmly into the base of the pan.
  5. Open the refrigerated Cheesecake Mix. Place an electric hand mixer straight into the tub and beat for 1 minute on low speed.
  6. Pour the mix into the springform pan and spread it evenly.
  7. Place the pan in the middle of a baking tray. Then place the tray in the oven to bake for 60 minutes. Turn off the oven. Leave the cheesecake in the oven to cool for 90 minutes.
  8. Remove the cheesecake from the oven and cool to room temperature. Then refrigerate uncovered for at least 4 hours, or overnight for the best results.
  9. Remove the cheesecake from the springform pan by running a knife (dipped in hot water) along the edge of the pan. Unlatch and gently lift the pan.
  10. Gently loosen the cheesecake from the base of the pan with a cake lifter and transfer to a serving plate. Serve as is or with a topping of your choice such as caramel treat, fresh berries, berry coulis or fresh berries.

Baking times are a guideline as oven temperatures and heating conditions may vary.

* These are guidelines specifically developed for a 20cm diameter springform pan. Any variation in pan size and bakeware may affect your cheesecake.

Visit here for more Piece o’ Cake® baking tips and ideas.

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