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Muesli Rusk Berry Cheesecake

Muesli Rusk Berry Cheesecake

Muesli Rusk Berry Cheesecake

Recipe By: Abbigail Damon

10-12 Bakers Good Morning Muesli rusks, crushed
¼ cup butter, melted
3 leaves gelatine
½ cup cold water
690g cream cheese, softened
¾ cup sugar
1 cup strawberries
1 cup raspberries
1 cup blueberries
2 cups cream, whipped to stiff peaks

Combine the crushed rusks and butter. Press into the bottom of a greased and lined springform cake tin and set aside.
For the filling add the cold water to a small saucepan and stir in the gelatine allow to sit for 1 minute. Heat over low heat and stir until gelatine dissolves completely.
Add the strawberries, blueberries and raspberries to a food processor and pulse until coarsely chopped. In a large mixing bowl beat the cream cheeses until light and fluffy, add the sugar and the berries and fold through. Add the gelatine water and mix well until combined. Fold in the whipped cream. Spoon the filling over the crust and smooth out the top. Allow to set in the fridge or up to 6 hours.
Garnish with fresh berries and serve.

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