Grape cheesecake

Recipe from: 1/16/1997 12:00:00 AM
Ingredients 14
Servings 18
Time

Ingredients

  • CRUST
  • 150
    g
    digestive biscuits, crushed
  • 15
    ml
    margarine, melted
  • FILLING
  • 80
    g
    lemon jelly
  • 250
    ml
    boiling water
  • 500
    g
    smooth cheesecake
  • 125
    ml
    castor sugar
  • 2
    lemons, juice
  • 250
    ml
    cream
  • TOPPING
  • red grapes, halved
  • 2
    ml
    gelatine
  • 125
    ml
    red grape juice
 

Method

 
Mix the crushed biscuits and melted margarine and press into the base of a 23 cm loose-bottomed cake tin. Dissolve the lemon jelly in the boiling water and cool, but do not allow to set. Beat the cottage cheese, sugar and lemon juice until well blended. Add the cream and beat well. Slowly add the jelly while beating continuously. Pour the mixture into the prepared tin and chill until set. Arrange the grapes on top of the filling. Dissolve the gelatine in a little of the grape juice, mix with the remaining juice and pour over. Chill until set. Makes a large cake.
 

Read more on: fruit
 

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