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@...

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