Fruit Salad Cheesecake
Fruit Salad Cheesecake is a delightful light cheesecake that can be served anytime, ideal for summer picnics and barbeques.
185g plain sweet biscuits,
90g butter, melted
2/3 cup lemonade
1/2 cup caster sugar
1 tblsp gelatine
375g cream cheese, softened
1 tblsp grated lemon rind
1 dessert spoon lemon juice
1 tsp vanilla essence
1 cup cream, whipped
470g can fruit salad, drained well
Crush biscuits in a food processor or with the end of a rolling pin. Add melted butter and mix well to combine. Press biscuit mixture into the base of a 20cm springform cake tin.
Combine lemonade, caster sugar and gelatine in a small saucepan and stir over medium heat until gelatine and sugar have dissolved. Set aside to cool.
Beat cream cheese with an electric mixer until smooth. Add lemon rind, lemon juice, vanilla and gelatine mixture. Beat well. Refrigerate until partly set. Gently fold in whipped cream and fruit salad. Pour filling over biscuit base and refrigerate until set. Minimum of three hours or overnight.
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