Preparation time is 30minutes
Total time is 30minutes
Serve is for 12 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
12
- 300grams lime marmalade (for cheesecake filling)
- 300milliliter thickened cream (for cheesecake filling)
- 75grams butter, melted
- 1 papaya, peeled, deseeded, thinly sliced (to serve)
- 1 large lime, thinly sliced (to serve)
- 3teaspoons powdered gelatine (for cheesecake filling)
- 500grams cream cheese, at room temperature (for cheesecake filling)
- 1/4 cup caster sugar (for cheesecake filling)
- 200grams ginger cookies, broken
Nutrition per serving
1860kJ / 444Cal
1860 Kilojoules or 444 Calories
21% of daily energy intake*
Protein
5.2grams
Fat
28.3grams
Carbs
41.7grams
Sugars
32.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Line base of a 20cm springform pan. Process biscuit in a food processor until it resembles fine crumbs. Add butter and pulse to combine. Press over pan base. Chill for 30 minutes or until firm.
Step 2 of 5
To make filling, beat cream cheese and sugar together until smooth. Add marmalade. Beat until just combined.
Step 3 of 5
Combine gelatine and 1/4 cup water in a microwave-safe jug. Microwave on medium for 20 seconds. Stir until dissolved and clear. Stir through cream cheese mixture.
Step 4 of 5
Whip cream in a bowl until soft peaks form. Fold gently through cream cheese mixture. Pour into pan over base. Chill for 3 hours or until firm.
Step 5 of 5
To serve, remove from pan and transfer to a plate. Arrange papaya and lime slices over cheesecake.
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