Soften Cream Cheese in microwave or use at room temperature (25 C.). Place in mixing bowl with all ingredients. Using a paddle blend on low speed for 1 minute. Scrape down. Mix for a further 1 minute on slow speed until combined. Note: Overmixing will contribute to a rubbery texture and can cause collapse after baking. Deposit 60 grams in muffin cups or 400 grams for family size Cheesecake on a layer of crumb base. If desired add additional ingredients / fillings. Bake for approximately 35 minutes at 160 C. Note: Baking time and temperature may vary from oven to oven. Once baked remove from tins to cool.
Only Anchor Tararua and Meadow Fresh Cream cheese can be used. Philadelphia Cream Cheese is unsuitable.
Crumb Base Recipe: Biscuit Crumb 400 grams (70%) and Melted Butter 160 grams (30%). Combine and press into base. About 200 grams of biscuit base required for a family size baked Cheesecake or 15-20 grams for a Muffin size.
Recipe percentages are on total batter / mix weight (100%)