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| August 2018 |
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Start your Baking season this year with our delicious Baked White Chocolate Cheesecake!
Hi [*data('forename') || 'Bakers' *],
Get baking this autumn with Carnation's all-time favourites! Our Baked White Chocolate Cheesecake is a delicious twist on a favourite which will impress all your guests! Let's move on to our scrumptious Classic Banoffee Pie with its golden caramel and crushed biscuit base and then bake one of our most treasured recipes Ultimate Fudge. This recipe also makes a great homemade gift for anyone!
Millionaire's Shortbread is another ever popular Carnation recipe. This recipe is not difficult to make and a batch serves 16 which will delight your family and friends. Finally you'll be sure to enjoy our No-Bake Lemon Cheesecake which is a tasty & refreshing dessert to conclude a dinner. The citrusy taste is sure to delight your guests.
Have a look through our newsletter, and we hope it inspires you to create some great British bakes using Carnation.
Carnation.
Find out more > |
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Step 2.
Melt the butter in a pan, then add the ground cookies and heat very gently for 1-2 minutes, stirring until the chocolate is slightly melted. Press into the base of the tin and chill for 10 minutes.
Step 3.
Beat the cream cheese until soft with an electric hand mixer (or in a food processor). Gradually add the condensed milk and then add the remaining ingredients. Beat until very smooth. Gently pour the mixture over the set biscuit base. Give the tin a tap on the work top to release any air bubbles in the mixture.
Step 4.
Sit the cheesecake in a roasting tin. Pour very hot water into the roasting tin to come halfway up the sides of the cake tin. Bake in the centre of the oven for 1 hour. Turn off the oven without opening the door, and leave for 1 hour to set. Cool and then chill for 4 hours or overnight. Remove from the tin and serve. Finally, use the blueberries and a dusting of icing sugar to decorate the cheesecake. |
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