Prep 30 minutes (plus refrigeration)
Cook 1 minute
200g granita biscuits
80g butter, melted
¼ cup boiling water
3 teaspoons gelatine powder
500g cream cheese, softened
⅔ cup caster sugar
2 teaspoons vanilla extract
1 tablespoon lemon juice
½ cup thickened cream, plus ½ cup extra
120g milk chocolate, chopped
1 mango, sliced
1 banana, sliced
Process biscuits in a food processor until crumbs form. Add butter. Process to combine. Spoon biscuit mixture into a Pyrex Platinum 20cm Round Springform Pan. Place in fridge to chill for 30 minutes.
Place the boiling water in a small bowl. Sprinkle over gelatine and whisk with a fork until completely dissolved. Set aside for 5 minutes to cool.
Using an electric mixer, beat cream cheese, sugar, vanilla and lemon juice in a bowl for 5 minutes or until light and fluffy. Add cream and beat for 2 minutes or until mixture thickens slightly. With motor running, gradually add the gelatine mixture, beating until just smooth. Pour cream mixture over biscuit base. Place in fridge to chill for 3 hours or until set.
Place extra cream and chocolate in a microwave-safe bowl. Microwave on HIGH (100%) for 1 minute, stirring halfway, until smooth. Stand for 30 minutes or until mixture thickens slightly.
Place cheesecake on a serving platter. Top with mango and banana. Drizzle with chocolate sauce. Serve.
Pyrex brings you the ultimate menu for your outdoor entertaining
Treat your guests to a delicious afternoon of home-made goodness these holidays with this ultimate entertaining menu from Pyrex. You'll be the host with the most this summer thanks to this simple, can-do Pyrex recipe.