Terry's Cheesecake Cream

• 20 fl. oz. milliliters double cream, lightly whipped
• 1 lb. full-fat cream cheese, softened
• 2 oz. caster sugar

1. Beat the caster sugar into the cream until the sugar has dissolved and creamed.
2. Fold in the lightly whipped cream.
3. It is important that the cream is only lightly whipped.
4. This prevents the cream from becoming over-beaten and separating when mixing with the cream cheese.
5. Place the cheesecake in a suitable bowl or dish and set in the refrigerator for about an hour.
6. Once the cream has set, it can be served in the bowl or shaped between two spoons to serve on the plate.

milliliters, fullfat cream cheese, caster sugar

Taken from www.foodgeeks.com/recipes/3558 (may not work)