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 (or pulse) for approximately 10 seconds or until fine crumbs.

4. Add milk and Thick-It® Original Food & Beverage Thickener to the food processor, and process for another 30 seconds until smooth throughout.

5. Spread evenly into hotel pan. 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).

6. Remove from refrigerator. Test consistency before serving per IDDSI Testing Methods for IDDSI Puréed Level 4 (PU4) using the Fork Drip Test and Spoon Tilt Test.

7. 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 Puréed Level 4 (PU4) 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.