Pas­sion­fruit Berry Cheese­cake

New Zealand Woman’s Weekly - - LIFESTYLE WEEKLY -

SERVES 16 PREP TIME 40 min 175g plain sweet bis­cuits, crushed 80g but­ter, melted 3 tea­spoons pow­dered gela­tine ¼ cup (60ml) water 500g cream cheese, soft­ened 395g can NESTLÉ HIGHLANDER Sweet­ened Con­densed Milk ½ cup thick­ened cream 2 ta­ble­spoons lemon juice / ¹³ cup pas­sion­fruit pulp (see Tips) 125g fresh rasp­ber­ries Straw­ber­ries, fresh rasp­ber­ries and pas­sion­fruit, ex­tra, to serve

1 Grease a 20cm spring­form pan; line base and side with bak­ing pa­per. Com­bine bis­cuits and but­ter in a medium bowl; mix well. Press over base of pan; re­frig­er­ate un­til firm. 2 Sprin­kle gela­tine over the water in small bowl. Mi­crowave on HIGH 20 sec­onds; stir un­til dis­solved. Cool 5 min­utes. 3 Mean­while, beat cream cheese in a bowl un­til smooth. Beat in NESTLÉ HIGHLANDER Sweet­ened Con­densed Milk, cream, juice and gela­tine mix­ture. Fold in pas­sion­fruit, then rasp­ber­ries. Pour into pan. Cover & re­frig­er­ate for 4 hours or overnight. 5 Re­move cheese­cake from pan; re­move pa­per. Smooth edge with hot knife. Dec­o­rate with berries and ex­tra pas­sion­fruit.

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