Rated 5 out of 5 based on 1 votes
- 250 g shortbread biscuits
- 80 g melted butter
- 1 Tbls desiccated coconut
- 500 g philadelphia cream cheese
- 300 ml double thick cream
- 150 g caster sugar
- 50 g white chocolate, melted
- 10 g gelatine or agar agar
- 1/2 x lemon juice
- 1 bunch mint leaves
- 1 handful pmegranate
- 1 handful cherries
- 1/2 punnet strawberries
- 1 Tbls strawberry jam
- 1/3 cup water
- 1 x rafaello halved
1- Grease a round spring form pan and cover with baking paper.
2- Mix the biscuit crumbs, coconut and melted butter and press the mixture into the base of the pan. Place in the fridge while making the filling.
3- In a saucepan heat the lemon juice and add the gelatine or agar agar for vegetarians into the juice once it is warm. Set aside for 5 minutes.
4- In a mixing bowl add the cream cheese and caster sugar and beat until it is smooth and gradually add the melted white chocolate and half the lemon juice mixture. Pour the cream cheese filling over the crust. Smooth the top with a wet spatula to get a smooth look.
5- In a separate saucepan heat the jam and water and bring to the boil. Once cool spoon some jam in the middle of the cheesecake working your way around decorating with pomegranate, cherries, mint followed by strawberries. You may add the Rafaello chocolate in the middle (optional)
6- Refrigerate overnight and serve cold.
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that is very beautiful and looks yummy.
It was delicious