1. Wash hands before beginning preparation. Sanitize surfaces and equipment.

2. Use half of the Sara Lee® Angel Food 8″ Round No Fat Bundt Cake and cut into smaller pieces for easier processing.

3. Place pieces of cake in food processor. Do not overfill. Process for 20 seconds or until pieces are no larger than the space between two prongs on a standard fork.

4. Place cake crumbs into a pan.

5. In a separate bowl, combine milk and Thick-It® Original Food & Beverage Thickener. Whisk briskly until thickener has dissolved. Let it thicken for one minute.

6. Pour thickened milk over cake crumbs.

7. Mix until thickened milk is evenly distributed. Do not overmix. Mixture may be lumpy.

8. Cover with plastic film and refrigerate. Allow cheesecake to thoroughly chill for 3 hours or overnight. Hold at 40°F or lower until service (CCP).

9. Remove from refrigerator. Test consistency before serving per IDDSI Testing Methods for IDDSI Minced & Moist (MM5) using the Fork Drip Test and Spoon Tilt Test.

10. Portion into six even portions with spatula or #12 scoop and shape as desired.

Portion into individual serving bowls before chilling.

• Verify final recipe and any garnishes using IDDSI Testing Methods for IDDSI Minced & Moist Level 5 (MM5) before service: Fork Drip Test, Spoon Tilt Test, No separate thin liquid.
• Amount of liquid can vary. Recipe may be altered to include more or less liquid and/or more or less Thick-It® Original Food & Beverage Thickener depending on the results of IDDSI testing.
• Recipe standardized and tested at 40°F. Temperature may affect IDDSI testing results.