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BAM Cake converter 
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Ingredients:
For the substrate:
- 200 g butter biscuits
- 100 g melted butter
For a creamy filling:
- 500 g cream cheese
- 250 ml whipped sweet cream
- 100 g sugar
- 1 teaspoon BAM vanilla paste
For the strawberry and jam topping:
- 150 g strawberry jam
- a handful of fresh strawberries
Instructions:
For the substrate:
1
Crumble the biscuits into crumbs (easiest in a food processor or bag, where they can be crushed with a rolling pin).
2
Melt the butter and mix it with the biscuit crumbs to make an even mixture. Spread the mixture evenly over the bottom of a greased removable bottom cake tin (approx. 23 cm in diameter) and press down lightly.
3
Place in the fridge while you work on the cream layer.
For a creamy filling:
1
In a large bowl, whisk the cream cheese, sugar and BAM Bourbon vanilla paste until smooth.
2
In another bowl, whip the sweet cream until soft peaks form. Gently fold the whipped cream into the cream cheese until the ingredients are combined.
3
Pour the cream layer over the prepared base and flatten it with a spatula. Place back in the fridge and leave to set. Refrigerate for at least 4 hours or even overnight.
For the strawberry and jam topping:
1
Pour the cooled strawberry jam over the cream layer in the cake. Spread the jam evenly over the top.
2
Wash fresh strawberries, remove the stems and cut them into small pieces or leave them whole.
3
Once the strawberry jam cheesecake is completely cooled and set, garnish with fresh strawberries, carefully remove from the cake tin and serve.
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