Pine lime splice cheesecake recipe

Pine lime splice cheesecake recipe


Weve turned the summer favourite Splice pine lime ice-cream into a jelly cheesecake, perfect for entertaining.

The ingredient of Pine lime splice cheesecake recipe

  1. 200g butternut snap cookies
  2. 100g butter, melted
  3. 1 1/2 tablespoons boiling water
  4. 3 teaspoons gelatine powder
  5. 500g cream cheese, softened
  6. 1/2 cup caster sugar
  7. 1 teaspoon finely grated lime rind, plus extra zest, to serve
  8. 300ml thickened cream, whipped
  9. 9g packet lite pineapple jelly
  10. 200g fresh pineapple, peeled, cut into small wedges
  11. 1/4 cup fresh mint leaves

The instruction how to make Pine lime splice cheesecake recipe

  1. str_replace('ufeff','',Grease a 6cm-deep, 20cm (base) round springform pan. Line base and side with baking paper. Place biscuits in a food processor. Process until nely chopped. Add butter. Process to combine. Using the back of a spoon, press mixture evenly over base of prepared pan. Refrigerate for 30 minutes or until rm.)
  2. str_replace('ufeff','',Place boiling water in a small bowl. Sprinkle over gelatine. Stir until dissolved. Set aside to cool slightly. Meanwhile, using an electric mixer, beat cream cheese, sugar and lime rind for 2 to 3 minutes or until smooth. Beat gelatine mixture into cream cheese mixture. Fold in whipped cream until combined. Spoon mixture over biscuit base. Smooth surface. Refrigerate for 2 hours or until just set.)
  3. str_replace('ufeff','',Meanwhile, make jelly following packet directions. Set aside to cool to room temperature.)
  4. str_replace('ufeff','',Pour jelly over the back of a large spoon over the cheesecake. Refrigerate for 2 hours or until set.)
  5. str_replace('ufeff','',Remove cake from pan and place on a serving plate. Serve topped with pineapple wedges, mint leaves and extra lime zest.)

Nutritions of Pine lime splice cheesecake recipe

fatContent: 418.967 calories
saturatedFatContent: 33.8 grams fat
carbohydrateContent: 22 grams saturated fat
sugarContent: 22.7 grams carbohydrates
cholesterolContent: 6.4 grams protein
sodiumContent: 91 milligrams cholesterol


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