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|White Wings Biscuit Base
|Meadow Lea Margarine
|White Wings Cheesecake filling
Starting with the cheesecake base, melt the margarine over the stove and combine into a bowl with the White Wings Biscuit Base and chocolate powder and mix through thoroughly, to a nice smooth consistency.
Spray your baking tin with a generous coating of Gold ’n’ Canola oil and place the biscuit base into the tin. Press the crumbs down to get a nice firm base and refrigerate.
To make the filling, add the White Wings Cheesecake filling with the milk into the mixer. Start of on a low speed for 1 minute, before increasing to a moderate speed for 3 minutes.
Spoon in two full tablespoons of Nutella and the chocolate chips. Fold the mixture through whilst at the moderate speed, and scrape down to ensure the mix is even.
Carefully spoon the mixture on to the biscuit base, taking care to protect the aeration.
Place into the fridge for two hours.
Remove the cake from the tin and garnish with flaked chocolate.