250g macadamia biscuit or any plain sweet biscuit
120g butter, melted
4 gelatine leaves
1/3 cup milk
3x250g cream cheese, softened
395g condensed milk
1/2 cup caster sugar
1/4 cup fresh lemon juice
1 tsp. vanilla essence
1 1/2 cups frozen blueberries
1/4 cup caster sugar
1 tsp. corn flour
1. Grease and line the base and side of a 25cm (base measurement) springform pan.
2. To make the coulis, bring all ingredients to a boil in a small saucepan, stirring constantly and crushing berries with the back of spoon. Boil for 2 minutes to thicken. Pour into a blender and whiz until smooth. Strain through a fine sieve into a jug.
3. Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Transfer mixture to the prepared pan.
4. Use a spoon or a straight-sided glass to spread and press mixture firmly over the base of the pan. Place in the fridge for 30 minutes to chill.
5. Soak gelatine leaves in cold water for 5 minutes. Heat milk in a pan over medium heat until just below boiling point. Squeeze excess water from the gelatine leaves and add to the hot milk, stirring until dissolved. Set aside.
6. Whiz cream cheese, sugar, condensed milk, vanilla, lemon juice and the milk mixture in a food processor until smooth. Pour mixture over biscuit base. Use a teaspoon to drizzle the coulis on top of the cheesecake and use a toothpick to create swirls. Chill for 5 hours or overnight.
7. Serve the cheesecake with berries, drizzled with blueberry coulis.
1 x ripe mango, thinly sliced, plus extra for mango coulis
3 tbls lemon juice
1 tbs water
1 cup caster sugar
300 g packet marie biscuits or any plain sweet biscuit
4×250 g cream cheese
120 g butter, melted
2 tsp gelatine powder, dissolved in 1/4 cup hot water
1. Line a round 6.5cm-deep, 23.5cm (base measurement) springform pan. Place biscuits in a food processor and process until fine crumbs form. Add butter and pulse until combined. Using base of glass, press biscuit mixture into the base and sides of the springform pan. Chill for 1 hour.
2. Meanwhile, using an electric mixer, beat cream cheese, sugar and lemon juice until smooth and glossy (be careful not to over beat). Add the cooled gelatine until combine. Spoon mixture into the prepared pan. Chill for 2-3 hours or overnight.
3. Place mango slices and currants on the cheesecake and drizzle with mango coulis.
To make mango coulis:
Place 1 cup mango flesh, 1/4 cup caster sugar, 1 tbs. lemon juice and 1 tbs. water in a food processor or blender. Blend until smooth. Strain and place in the fridge to chill for 30 minutes, or until required.
200 g macadamia biscuits or any sweet biscuits
250 g Philadelphia cream cheese, at room temperature
120 g butter, melted, cooled
1 x 395g condensed milk
2 tspn gelatine powder, dissolved in 1/4 cup hot water
55 ml fresh lemon juice
200 g peach slices
200 ml strawberry sauce
1. Place macadamia biscuits in a food processor and process into fine crumbs. Add the melted and cooled butter and process until combined. Divide the mixture and press into 6 lightly greased cake rings (75mmx45mm) on a tray lined with baking paper. Chill in the refrigerator for 30 minutes or until set.
2. Beat the Philly, condensed milk and lemon until smooth and creamy. Add the cooled gelatine and beat for 1 minute or until combined. Divide mixture evenly into the prepared bases. Place in the refrigerator for 3-4 hours or until set.
3. Remove cheesecake from the cake rings. Top with peach slices and drizzle with strawberry sauce.
Note: You can use a round 20cm springform pan lined with baking paper for this recipe if you don’t have cake rings.