Ripple cheesecake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (250 gm) plain choc biscuits, crushed |
| 125 | Gm butter, melted | |
| 250 | Gm strawberries | |
| Extra whipped cream and extra strawberries to decorate. | ||
| 3 | teaspoons | Gelatine |
| ⅓ | cup | Water |
| 1 | pack | (250 gm) cream cheese |
| 1 | Carton (200 gm) strawberry yogurt | |
| ¾ | cup | Caster sugar |
| 1 | Carton (300 ml) cream, whipped | |
Directions
FILLING
Grease spring form tin. Combine biscuits and butter in bowl. Press over base and side of prepared tin. Cover and refridgerate until set. Filling: Sprinkle gelatine over water in a cup. Stand cup in pan of simmering water, stir until dissolved; cool slightly. Beat cream cheese, yogurt and sugar in a bowl until smooth. Fold in cream and gelatine mixture. Blend strawberries until smooth. Pour half the filling over biscuit base, cover with half the strawberry puree. Using a fork, gently swirl puree through filling. Repeat with remaining filling and puree; swirl with a fork.
Cover, refridgerate for several hours or until set. Serve decorated with extra whipped cream and extra strawberries.
Posted to Recipe Archive - 17 November 96 Date: Sun, 17 Nov 96 5:33:26 EST submitted by: aaap@...