Fruit Cheesecake
6 Covers
ingredients
For the Filling
Double Cream
230ml
Crème Fraîche
80g
Full Fat Cream Cheese
200g
Sheets of Leaf Gelatine - soaked in cold water for 10 mins
1.5
For the Base
Unsalted Butter
35g
Margarine
35g
Digestive Biscuits - crushed
140g
Demerara Sugar
10g
For the Jelly Glaze
Water
100ml
Caster Sugar
40g
Sheet of Leaf Gelatine - soaked in cold water for 10 mins
1
method
1. Lightly grease an 8" shallow ring.
2. Melt the butter and margarine together and add to the digestives. Add the demerara and mix well.
3. Press firmly into the ring and allow to chill for 1 hour.
4. Lightly whip the double cream.
5. Blend the cream cheese, Crème Fraîche and sugar.
6. Warm the Major Lemon Fruit Base Compound. Add the squeezed gelatine and warm until completely dissolved.
7. Fold the whipped double cream into the cream cheese mixture and add the lemon mix and Major Strawberry Fruit Base Compound. Mix together well.
8. Top the biscuit base with the filling and level off. Chilld for 4-6 hours.
9. Warm the jelly ingredients until the gelatine has completely dissolved.
10. Glaze the cheesecake with the jelly glaze.

Note: Make sure the jelly is not too hot or it will melt into the cheesecake.

Top Tip: Change the Strawberry to any other Major Fruit Base Compound