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Tropical Fruit Cheesecake
Recipe by Miguel Maestre
- Steps
- Ingredients
Steps
- Grease a round loose based baking tin, line with foil and baking paper.
- Using a food processor, process the biscuit crumbs until they resemble fine breadcrumbs, tip into a bowl and pour in the butter, mix until combined. Press the mixture into the base and of the pan. Refrigerate until set.
- Sprinkle the gelatine into a bowl of warm water and whisk until the gelatine has dissolved set aside to cool.
- Place the cream cheese, sugar and vanilla into an electric mixer and beat until light and fluffy. Fold in the whipped cream. Pour the mixture into the prepared pan. Place the pan back in the fridge.
- Place the passionfruit pulp, mangosteen pulp and dragonfruit pulp in a bowl, use a spoon to stir it around and break it up. Sprinkle the gelatine into a bowl of warm water and whisk until the gelatine has dissolved set aside to cool, stir into fruit mixture.
- Pour over the prepared tropical fruit mixture and refrigerate until set.
- Carefully remove the cheesecake from the baking tin and place onto a serving plate. Keep refrigerated until ready to serve.
Notes
For further information on Peter and Alison Salleras’s fruit farm take a look at the following:
http://www.fruitforestfarm.com.au/
