SUMMER CHEESECAKE

Yields9 Servings
 12 chocolate and nut biscuits
 180 g cream cheese
 200 ml double cream
 1 x 397g tin sweetened condensed milk
 Zest and juice of 4 limes
 250 g strawberries
 4 tbsp desiccated coconut toasted
For the topping
 200 g strawberries
 1 ripe mango
 220 g watermelon diced
 2 kiwis, peeled and diced
 1 tbsp white rum
 1 tbsp caster sugar
 1 tbsp finely chopped mint
 1 lime
1

Grease and line a 20cm square cake tin; process the biscuits to coarse crumbs then press firmly onto the base of the tin using the back of a spoon

2

For the filling, put the cream cheese, double cream and condensed milk in a bowl and whisk until smooth. Add the lime zest and juice and whisk until thickened and holding soft peaks; hull, halve and quarter the strawberries and fold into the cheese mixture; spoon into the tin and level with the back of a spoon; scatter on the coconut, cover and chill overnight

3

Hull and halve the strawberries if too big; peel the mango and slice thinly; combine all the fruit for the topping up to 2 hours before serving and set aside

4

About 30 minutes before you serve, stir the rum, sugar and mint into the fruit; slice the lime thinly

5

Remove the cheesecake from the tin, cut into 9 squares and immediately top with the fruit and lime slices and serve

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