Combine two amazing fruits to create the ultimate, fresh cheesecake for your sweet tooth.
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
To make the base, place the biscuits and salt flakes in a food processor and blitz to fine crumbs. Melt the butter and add it to the crushed biscuits, pulse to combine. Press the biscuit mix evenly into the base of a 23cm springform cake tin. Chill for 30 minutes or until firm.
To make the cheesecake, combine 80ml of water and 2 tsp of gelatine in a small bowl. Set aside to bloom for 5 minutes.
Zest and juice the lime. Scrape the vanilla pod to remove the seeds.
Make sure the cream cheese is at room temperature before placing it along with 150g of sugar and vanilla seeds in a stand mixer fitted with the paddle attachment. Beat until light and fluffy. Beat in the yoghurt. Add the lime juice and beat until smooth and combined.
Place the gelatine in the microwave and heat on a low setting for 15 seconds or until dissolved.
Gradually add it to the cream-cheese mixture, beating to combine. Add the lime zest. Pour over the crust and chill to set.
To make the watermelon-strawberry jelly, bloom the remaining gelatine in 60ml of the water.
Cube 750g of watermelon. Place the watermelon along with the strawberries in a food processor and blitz until smooth. Strain through a fine sieve lined with muslin (do not press or it will result in a cloudy jelly) into a bowl. You will need 310ml of watermelon and strawberry juice.
Stir the 110g of sugar and remaining 40ml of water in a small saucepan over a medium-high heat until the sugar dissolves. Bring to a boil and remove from the heat. Add the gelatine and stir to dissolve.
Add the watermelon-strawberry mixture and stir to combine. Cool the jelly mixture to room temperature, then pour over the cream cheese mixture and chill for 6 hours or until set.
Slice the remaining watermelon as thinly as possible and top the cheesecake.