Ingredients
The following ingredients have 4 Servings
- 200 g butternut snap biscuits
- 1/3 cup desiccated coconut
- 80 g butter melted
- 250 g cream cheese
- 1/3 cup fresh lemon juice
- 395 g condensed milk
- 3 tsp gelatine powder
- 1/4 cup hot water
- 300 ml thickened cream
- 110 g Cherry Ripe chocolate bar chopped
Instruction
- Preheat oven to 180 C.
- Lightly grease a round cake pan and line with baking paper, leaving some paper sticking out.
- Place biscuits in a food processor and process until fine.
- Transfer to a bowl and stir in coconut and butter.
- Press into the base of the pan and bake for 10-12 minutes. Allow to cool.
- Beat cream cheese, lemon juice and condensed milk until smooth and combined.
- Fold in the gelatine mixture.
- Beat the cream in a separate bowl until soft peaks form, then fold in the Cherry Ripe.
- Combine both mixtures and pour onto chilled biscuit base. Chill until set.
- Remove cheesecake from pan by gently pulling at paper and place on a serving plate.
