We’ve turned the summer favourite Splice pine lime ice-cream into a jelly cheesecake, perfect for entertaining.
INGREDIENTS
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200g butternut snap cookies
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100g butter, melted
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1 1/2 tablespoons boiling water
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3 teaspoons gelatine powder
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500g cream cheese, softened
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1/2 cup caster sugar
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1 teaspoon finely grated lime rind, plus extra zest, to serve
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300ml thickened cream, whipped
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9g packet lite pineapple jelly
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200g fresh pineapple, peeled, cut into small wedges
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1/4 cup fresh mint leaves
METHOD
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Step 1
Grease a 6cm-deep, 20cm (base) round springform pan. Line base and side with baking paper. Place biscuits in a food processor. Process until nely chopped. Add butter. Process to combine. Using the back of a spoon, press mixture evenly over base of prepared pan. Refrigerate for 30 minutes or until rm.
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Step 2
Place boiling water in a small bowl. Sprinkle over gelatine. Stir until dissolved. Set aside to cool slightly. Meanwhile, using an electric mixer, beat cream cheese, sugar and lime rind for 2 to 3 minutes or until smooth. Beat gelatine mixture into cream cheese mixture. Fold in whipped cream until combined. Spoon mixture over biscuit base. Smooth surface. Refrigerate for 2 hours or until just set.
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Step 3
Meanwhile, make jelly following packet directions. Set aside to cool to room temperature.
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Step 4
Pour jelly over the back of a large spoon over the cheesecake. Refrigerate for 2 hours or until set.
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Step 5
Remove cake from pan and place on a serving plate. Serve topped with pineapple wedges, mint leaves and extra lime zest.
NUTRITION
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1753 kj
ENERGY
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33.8g
FAT TOTAL
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22g
SATURATED FAT
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1g
FIBRE
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6.4g
PROTEIN
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91mg
CHOLESTEROL
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325mg
SODIUM
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22.7g
CARBS (TOTAL)