Tropical Cheesecake
Ingredients
- 150g Scotch Finger or Buttersnap Biscuits
- 50g Granita Biscuits
- 90g Butter – melted
- 500g Ricotta – drained
- 150g Philadelphia Cream Cheese
- 4 tablespoons Sugar or Coconut Sugar
- 1 tablespoon Lemon Juice
- 2 teaspoons Lemon Zest
- 3 teaspoons Gelatine – dissolved in 1/4 cup boiled Water (whisk with a fork)
- 450g can crushed Pineapple – drained
- Kiwi Fruit – peeled and sliced
- 7 Strawberries – halved
- 2 packets Lemon or Passionfruit Jelly
Directions
- Blend biscuits and butter in a food processor.
- Press into base of a greased 24cm dish, or a springform pan lined with baking paper, refrigerate.
- Process cheese, sugar, juice and rind for 1 minutes.
- Scrape down sides, add gelatine and pineapple.
- Process a further 1 minute or until soft and smooth.
- Spread mixture onto biscuit base.
- Arrange fruit on top of cake, press lightly into cheese mixture.
- Refrigerate for 2 – 3 hours until set, this is to avoid the fruit from floating up in jelly.
- Dissolve jelly with 200ml of boiled water, then add 400ml of chilled water.
- Pour over fruit, refrigerate 3 – 4 hours or overnight until set.
You must be logged in to post a comment.
+ There are no comments
Add yours