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Strawberry, lime and raspberry rainbow cheesecake
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Prep Time:
375 minutes
Cook Time:
10 minutes
Total Time:
385 minutes
Indulge in a decadent summer fruit cheesecake.
Ingredients:
  • 150g Granita biscuits
  • 70g butter, melted
  • 200g frozen raspberries
  • 200g fresh strawberries, chopped
  • 20.00 gm caster sugar
  • 2 x 250g pkt cream cheese, at room temperature
  • 300g ctn sour cream
  • 100g (1/2 cup) caster sugar, extra
  • 200g white chocolate, melted
  • 12.00 gm gelatine powder
  • 40.00 gm water, boiling
  • food colouring, (Red, pink and green) to tint
  • 1 lime, rind finely grated, juiced
  • Whipped double cream, to serve
  • Fresh strawberries, halved, to decorate
  • Raspberries, halved, to decorate
  • Lindt Lindor Strawberries & Cream balls, to decorate
Instructions:
  • Prepare an 18cm round springform cake pan by greasing the base and sides and lining it with baking paper.
  • Crush biscuits in a food processor until finely ground. Blend in the butter until fully mixed. Press the mixture onto the pan's base and chill in the fridge for 30 minutes.
  • Cook raspberries in a saucepan over gentle heat for 2 minutes until they start to break down, then strain through a fine sieve into a bowl to collect 125ml of liquid. Set aside.
  • In a saucepan over medium heat, simmer strawberries and sugar until strawberries are pulpy, about 5 minutes. Strain mixture through a fine sieve into a bowl, reserving 125ml of liquid. Set aside.
  • In a food processor, blend the cream cheese, sour cream, and additional sugar until smooth. Mix in the chocolate until well combined.
  • First, sprinkle the gelatine over boiling water in a small jug and stir until fully dissolved. Then, while the motor is running, pour the gelatine mixture into the cream cheese mixture in a smooth, steady stream. Divide the mixture evenly into 3 bowls. Create raspberry-flavored filling in one bowl, strawberry-flavored filling in another, and lime-flavored filling in the last bowl, each tinted with a touch of corresponding food coloring for a vibrant finish.
  • Layer the strawberry mixture over the biscuit base and chill in the freezer until set. Top with the lime mixture and let it set in the fridge. Finish by adding the raspberry mixture and refrigerate for 4 hours until fully set.
  • Lay the cake on a beautiful serving plate and generously adorn with cream, fresh berries, and Lindor balls.

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