Three Way Fruit Cheesecake

 

Three Way Fruit Cheesecake

Indulge in this smooth, creamy cheesecake with luscious loadings of delicious fruits!

What you need

    Base
  • 2 cups biscuit crumbs
  • 1/2 cup butter, melted
    • Filling
  • 1/4 cup boiling water
  • 1/4 cup lemon juice
  • 1 packet lemon jelly crystals
  •  2 x 250g block PHILADELPHIA Cream Cheese, softened
  • 375 g evaporated milk, chilled and whipped
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla essence

    • Topping

  •  passion fruit pulp
  •  apricot halves
  •  pineapple slices
  •  cream, lightly whipped
  •  hazelnuts
  •  violets and green leaves

How to make it

COMBINE biscuit crumbs and butter. Press into the base and sides of a 23cm spring form pan; chill.

STIR boiling water, lemon juice and jelly crystals until dissolved.

BEAT Philly* until smooth, stir in all remaining ingredients including jelly mixture.

POUR into prepared crumb crust, chill until firm. Decorate as required.

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