| Servings | serves |
Ingredients
- 250 grams Orange Slice Biscuits
- 75 grams Unsalted Butter melted
- 300 ml Thickened Cream whipped
- 250 grams Strawberries thinly sliced
- 1 Mango thinly sliced
- 1 Kiwi Fruit thinly sliced
- 2 tablespoons Passionfruit Pulp
Filling:
- 3 tsp Gelatine Powder
- 1 tablespoon Water
- 2 blocks Cream Cheese at room temperature
- 1 / 2 cup Caster Sugar
- 1 teaspoon Vanilla Extract
- 300 ml Thickened Cream whipped
- 100 grams Pavlova Nests roughly chopped
Ingredients
Filling:
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Instructions
- Grease a 24cm round springform pan (base measures 22cm). Line base and side with baking paper, extending paper 2cm above edge of pan.
- Process biscuits until finely chopped. Add butter. Process until mixture is well combined. Press mixture over base of prepared pan. Refrigerate while preparing filling.
- To make filling, sprinkle gelatine over water in a small heatproof jug. Stand jug in a pan of simmering water and stir over heat until dissolved. Remove and cool for 2 minutes.
- Beat cream cheese, sugar and vanilla in a large bowl with an electric mixer until light and fluffy. On low speed, beat in gelatine mixture. Fold in cream then pavlova until just combined.
- Spoon filling over biscuit base. Cover and refrigerate overnight, or until set.
- To serve, remove side of pan and place cheesecake on a large serving plate. Spread thickened whipped cream over top. Decorate with strawberries, mango, kiwifruit and passionfruit pulp.
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