Ingredients
Biscuit Crumb Base
- 250 g Plain sweet biscuits, crushed
- 120 g Butter, melted
Cheesecake Filling
- 500 g Cream cheese (softened)
- ½ cup (110 g) caster sugar
- 1 tsp Vanilla extract
- 1 cup (250 ml) cream, lightly whipped
- 2 tsp gelatine dissolved in 2 tbsp hot water
Topping
- 125 g Barker’s Professional Apricot Ready-To-Use Glaze
- 100 g Barker's Professional Raspberry Dragonfruit Filling
Method
- Using a standard biscuit crumb base, press into the base of a 22cm springform tin.
- Pour a standard cheesecake mix on top of the biscuit base. (Optional - ripple with Barker’s Professional Raspberry Dragonfruit Filling).
- Chill for 30 minutes or until firm.
- Bring to the boil 125g of Barker’s Professional Apricot Glaze and 100g of Barker’s Professional Raspberry Dragonfruit Filling. Pour onto the top of the cheesecake.
- Refrigerate for 3 hours or overnight. Remove from the tin just before serving. Refrigerate for 3 hours or overnight. Remove from the tin just before serving.
This Recipe Uses
Raspberry Dragonfruit Filling 1.25kg
$14.99
1.25kg
