Raspberry and Finger Lime Curd Cheesecake
Cook Time
1-2m
Serves
8-10
Ingredients
- 1 cup shortbread biscuit crumbs
- 1/4 cup desiccated coconut
- 1/2 teaspoon cinnamon
- 80g butter, melted
- Mixed berries, for serving
Filling
- 500g cream cheese, well softened
- 3/4 cup caster sugar
- 3 teaspoons gelatine dissolved in 1/4 cup boiling water
- 1 cup Yackandandah Raspberry and Finger Lime Curd
- 300mls cream, softly whipped
Instructions
Step 1
Combine the crumbs, coconut, cinnamon and butter in a bowl and mix well. Spoon into the base of a greased and base lined 22cm spring form pan, chill.
Step 2
Beat the cream cheese with the sugar until smooth and fluffy. Stir through the gelatine and mix well. Gently fold through 1/2 cup of the curd and the whipped cream. Spoon into the prepared pan.
Step 3
Spoon the remaining curd over the surface of the cheesecake and swirl lightly using a skewer. Chill for 3-4 hours or overnight until set.
Step 4
Remove from the pan and place onto a serving plate. Serve immediately sliced with berries.
