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Fruit Cheesecake




Source of Recipe


Sainbury's


List of Ingredients




75g butter, melted
175g digestive biscuits, crushed
15g gelatine, soaked in 60ml water
227g cream cheese
1 pack Basic fruit Puree, thawed
75g caster sugar
142ml carton whipping cream, lightly whipped

To Decorate
142ml carton double cream, whipped
25g flaked almonds, toasted



Recipe



Combine the butter and biscuit crumbs. Press the mixture onto the base of a 20cm round loose-bottomed cake tin. Chill in the refrigerator while preparing the filling.

Place the gelatine in a small pan and heat gently to dissolve.

Beat the cream cheese until soft, then stir in the fruit puree, sugar and gelatine. Fold in the cream.

Spoon the mixture onto the biscuit base, level the surface and chill until set.

Transfer the cheesecake to a serving plate and decorate with piped cream shells and flaked almonds.