Recipes
Royal Victoria Chill Cheesecake
Package of ingredients to follow step by step
Method
- Bake Whole Hazelnut with skin for 15 minute at 150°C and crush it.
- Crush Digestive Biscuit. Add in Petit Normand Butter (melted) and Crushed Hazelnut, mix well.
- Press the crumb mixture into a pan until fiat and chill for 30 minutes.
- Add in Royal Victoria Cream Cheese and castor sugar into the mixer and beat until smooth.
- Whisk Royal Victoria Whipping Cream until creamy and add into mixer, mix well.
- Set Gelatine with water for 5 minute and double boil until dissolves. Add info mixer, mix well.
- Fold in the mixture into the chilled crust, spread it evenly.
- Refrigerate for 4-6 hours or until firm. Enjoy.
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