480g Barker’s Professional Lemon & Lime Hotsett® Crème
360g cream cheese
150g natural yoghurt
30g icing sugar
150g whipped cream
Soften the cream cheese and then whisk in the yoghurt, icing sugar and Barker’s Professional Lemon & Lime Hotsett® Crème.
Whisk in the whipped cream then pipe into prepared moulds.
240g white chocolate
20g canola oil
70g rice cereal
Melt the chocolate and oil together.
Remove from the heat. Stir in the feuilletine and rice cereal.
Evenly spread onto the prepared moulds and pack down until it binds well.
Prepare the base and place into moulds.
Prepare the cheesecake filling and pipe into the moulds. Place into the freezer to set firm.
Spread a thin layer of Barker’s Professional Lemon & Lime Hotsett® Crème onto the top of the cheesecake to glaze. Decorate as desired.