Choc Ripple Fruit Mince Cheesecake
Preparation time is 30minutes
Cook time is 35minutes
Total time is 1hours 5minutes
Serve is for 12 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
12
Cheesecake Filling
- 250grams cream cheese, softened
- 2tablespoons caster sugar
- 1 free-range egg
- 125milliliter thickened cream (1/2 cup)
- 1/2 cup Robertsons Fruit Mix Mince
Swiss meringue
- 1/2 cup caster sugar
- 2 egg whites, at room temperature
- 1teaspoons lemon juice
- 250grams Arnott’s choc ripple biscuits
- 100grams butter, melted
- cherries (to serve)
Description
Baking with Biscuits? Easy.
Method
Step 1 of 4
Preheat oven to 180°C/160°C fan-forced. Lightly grease a 24cm round fluted, loose-basd tart tin. Place biscuits in a food processor. Process until finely crushed. Add butter and process until combined. Press mixture into base of tin. Refridgerate.
Step 2 of 4
Beat cream cheese and sugar in a bowl with an electric mixer until smooth. Beat in egg and cream until combined. Stir in fruit mince. Pour over base of tart. Bake for 30 mins.
Step 3 of 4
SWISS MERINGUE. Combine sugar and ¼ cup (60ml) water in a small saucepan. Heat until the syrup reaches a temperature of 110°C or soft ball stage on a sugar thermometer. Place egg-whites and lemon juice in a medium bowl and beat until soft peaks form.
Step 4 of 4
Gradually add sugar syrup, beating constantly until thick and glossy. Remove tart from tin. Dollop meringue over middle of cheesecake and blowtorch until golden. Serve topped with cherries.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.