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NESTUM Cheesecake
NESTUM
Prep time
25 mins
Cooking time
3 hours
Serves
10 servings
Nutrition Information per serving
644 kcal
Ingredients
Crust
- 150g digestive biscuit
- 50g NESTUM
- 55g castor sugar
- 120g melted butter
Cream cheese Filing
- 400g cream cheese
- 100g castor sugar
- 40g condensed milk
- 1 tsp Vanilla essence
- 1 tbsp gelatine
- 50ml boiling water
- 250g whipping cream
Whipped cream topping
- 250g whipping cream
- 350g NESTUM
- 150g condensed milk
Directions
- Crust: Beat biscuit, NESTUM and sugar in food processor, add butter and flatten into the cheesecake tin.
- Cream cheese Filling: Beat together cream cheese, condensed milk, vanilla essence and sugar until smooth.
- In a small bowl, dissolve gelatine and boiling water, let it be cool.
- Slowly pour your gelatine into cream cheese mixture.
- In a separate mixing bowl, whisk whipping cream until soft peak.
- Fold the whipped cream into the cream cheese batter.
- Spread cheesecake batter into tin, layer with NESTUM. Repeat with cream cheese batter with NESTUM layering.
- Chill cheesecake for 3 to 4 hours in chiller or refrigerator.
- For topping, beat whipping cream in mixer bowl with condensed milk, and fold in NESTUM till incorporated.
- Remove cheesecake from tin, spread whipped cream and top with NESTUM and decorate cheesecake as desired.
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