Name: Grape cheesecake
Yield: 18 servings
Cuisine: Dessert
Ingredients: 150.00 g digestive biscuits crushed; 15.00 ml margarine melted; 80.00 g jelly lemon; 250.00 ml water boiled; 500.00 g cream cheese smooth; 125.00 ml castor sugar; 2.00 lemon juice only; 250.00 ml cream; grapes red; 2.00 ml Sheridans gelatine; 125.00 ml grape juice red

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Ingredients (11)

CRUST

150.00 g	digestive biscuits — crushed
15.00 ml	margarine — melted

FILLING

80.00 g	jelly — lemon
250.00 ml	water — boiled
500.00 g	cream cheese — smooth
125.00 ml	castor sugar
2.00	lemon — juice only
250.00 ml	cream

TOPPING

	grapes — red
2.00 ml	Sheridans gelatine
125.00 ml	grape juice — red

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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.