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Tropical fruit cheesecake
Tropical fruit cheesecake
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Prep Time:
520 minutes
Cook Time:
60 minutes
Total Time:
580 minutes
Get ahead for Christmas with these quick and easy festive cookies!
Ingredients:
  • 250g butternut snap biscuits
  • 80g butter, melted
  • 500g cream cheese, softened
  • 141.90 gm caster sugar
  • 2 eggs, lightly beaten
  • 155.10 gm sour cream
  • 40.00 ml coconut-flavoured liqueur (or 2 tsp coconut essence)
  • 80g glace pineapple, chopped
  • 80g glace peaches, chopped
  • 80g glace apricots, chopped
  • 100g glace red cherries, halved
  • 40.00 ml apricot jam
Instructions:
  • - Grease a 6cm-deep, 22cm round springform pan. - In a food processor, pulse biscuits until they resemble fine breadcrumbs. - Add butter and pulse until combined. - Press the mixture into the base of the pan. - Refrigerate for 30 minutes before using.
  • Preheat your oven to 160°C. In a mixing bowl, cream together the cheese and sugar using an electric mixer until smooth. Mix in the eggs until well combined, then add the sour cream and liqueur, stirring until fully incorporated.
  • 1. Set a pan on a baking tray and pour the filling evenly into the pan. Bake for 40 minutes until just set. 2. Remove the cheesecake from the oven and evenly sprinkle the top with a mixture of glace fruits. 3. Bake for an additional 20 minutes or until the center is firm. 4. Let the cheesecake cool in the oven with the door slightly ajar. 5. Once cooled, cover and refrigerate for at least 3 hours, but ideally overnight.
  • Heat jam in a microwave-safe bowl until melted. Brush melted jam over cheesecake and serve.

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