Vanilla Mousse Cheesecake
- 330ml Millac Gold
- 330g/ml Creative Base
- 85g Lakeland Dairies Butter (melted)
- 165g cream cheese
- 2 1/2 tsp vanilla essence
- 100g caster sugar
- 165g yoghurt
- 420g digestive biscuits
Crush the digestive biscuits and mix with the melted butter. Fill the base of a 24cm cake ring, press down and compact to create a flat surface. Place in fridge and chill for 30 minutes while preparing the filling.
Whip the Millac Gold until soft peaks form.
In a separate mixing bowl, whip the Creative Base until it has broken down to a cream consistency.
Add the cream cheese, vanilla essence, caster sugar and yoghurt to the Creative Base and blend until smooth.
Fold the whipped Millac Gold into the Creative Base blend.
Spoon the cheesecake mixture on top of the biscuit base. Let the cheesecake set in the freezer for 30 minutes, or in the fridge for 2 hours.
Garnish with berries and a spoonful of Millac Gold and serve.