Custard Apple Cheesecake

10 Ingredients

Number of servings

1 cup evaporated milk, chilled
100grams shredded wheatmeal biscuits
125grams butter, melted
2tablespoons coconut, toasted
1 large custard apple
3teaspoons powdered gelatine
250grams cream cheese
1/2 cup caster sugar
2tablespoons lemon juice
250grams ginger nut biscuits

Nutrition per serving

21% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Line the base of a 20cm spring form tin with baking paper. Break biscuits and place into a food processor. Process until fine crumbs form. Add butter and process until combined. Transfer to prepared tin and using a measuring cup, firmly press crumb mixture evenly over base and side. Chill for 30 minutes.

Step 2 of 3

Cut custard apple in half and using a spoon, scoop cut flesh and remove seeds. Dissolve gelatine in 1/4 cup boiling water, whisking well with a fork. Wipe out food processor bowl and add cream cheese, sugar and custard apple flesh. Process until smooth.

Step 3 of 3

Using electric beaters, whip evaporated milk for 5 minutes until thick and creamy. Add to cream cheese mixture with gelatine and lemon or lime juice and process well until smooth. Pour into prepared biscuit shell and chill for at least 2 hours to set. Decorate with coconut.