EVERYDAY DELICIOUS - Kitchen

  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.

  What you need Base 1 cup sweet biscuit crumbs 80 g butter, melted Filling 500 g block PHILADELPHIA Cream Cheese, softened 1/2 cup caster sugar 1 teaspoon ground cinnamon 2 tablespoons fresh lemon juice 2 teaspoons gelatine, dissolved in 1/4 cup boiling water 1 cup cream 425 g pie apple  apple slices, brushed with lemon juice, to serve How to make it COMBINE  biscuit crumbs and butter and press into the base of a 22cm springform pan, chill. BEAT  Philly*, sugar and cinnamon using an electric mixer until smooth. Add cream and beat until well combined. Stir in juice and gelatine mixture, then stir in apple. POUR  mixture into prepared base and chill 3 hours or until set. Top with sliced fresh apple and serve.

  What you need Base 1 cup ginger nut biscuit crumbs 2 tablespoons low-fat margarine, melted Filling 500g block PHILADELPHIA Light Cream Cheese, softened 3/4 cup sour cream 1/2 cup honey  2 x 55g eggs 2 tablespoons cornflour 1 tablespoon lemon juice 200g diced dried apricots, soaked in 1 cup water, drained How to make it COMBINE  biscuit crumbs and margarine then press into the base of a greased 20cm springform pan; chill. BEAT  Philly*, sour cream and honey using an electric mixer, until smooth. Beat in eggs, one at a time, then beat in cornflour and juice until smooth. Stir in the drained apricots. POUR  mixture into the prepared base and bake at 170°C for 45-55 minutes or until just set. Allow to cool in oven with door ajar. Serve chilled or at room temperature.