Name: Cheesecake
Prep time: 55 min
Total time: 55 min
Yield: 8 servings
Cuisine: Baking
Ingredients: 1 tennis biscuits crushed; 75 g butter melted; 20 ml Sheridans gelatine; 60 ml water cold; 375 g cream cheese; 125 ml white sugar; 1 nestlé ideal evaporated milk; 1 nestlé ideal evaporated milk low fat; 7.5 ml vanilla essence; mixed berries to serve

Recipe Disclaimer

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Ingredients (10)

1	tennis biscuits — crushed
75 g	butter — melted
20 ml	Sheridans gelatine
60 ml	water — cold
375 g	cream cheese
125 ml	white sugar
1	nestlé ideal evaporated milk
1	nestlé ideal evaporated milk — low fat
7.5 ml	vanilla — essence
	mixed berries — to serve

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Method:

Combine crushed biscuits and butter, mix well and press into the base of a 22cm spring form pan.
Refrigerate until firm.
Sprinkle gelatine over cold water in a glass bowl and allow to swell.
Place bowl into the microwave for 30 seconds to melt.
If it is clear (translucent), remove and set aside to cool slightly (if not put back into the microwave at 10 second intervals till it is clear).
Beat cream cheese and sugar together till smooth.
Gradually beat in the Nestlé Ideal Low Fat and vanilla.
Beat gelatine into the cheesecake mixture till smooth.
Pour cheesecake mixture over biscuit base and refrigerate until set.
Remove from spring form pan and top with assorted fresh berries to serve.

Variation:
Sprinkle kiwi fruit slices over biscuit base before pouring
cheesecake mixture over and when set top with granadilla pulp to serve.