Name: Frosty Fruits Cheesecake recipe
Prep time: 30 min
Cook time: 2 min
Total time: 32 min
Yield: 12
Cuisine: australian
Ingredients: 250g Arnott’s Arrowroot biscuits, crushed; 100g butter, melted; 150g pineapple, peeled, diced; 1 passionfruit pulp removed; 3 tsp gelatine powder; 4.00 tbs water; 500g cream cheese softened; 1/2 cup caster sugar; 1 tsp vanilla extract; 300ml thickened cream; 6 Frosty Fruits icy poles; 2 1/2 tsp gelatine powder

by Australia's Best Recipes Team Last updated on 01/14/2021

Topped with a Frosty Fruits icy poles jelly, this show-stopping Aussie cheesecake is a dessert the whole family will love. - Australia's Best Recipes Team

Ingredients

250g Arnott’s Arrowroot biscuits, crushed
100g butter, melted
150g pineapple, peeled, diced
1 passionfruit pulp removed

Filling

3 tsp gelatine powder
2 tbs water
500g cream cheese softened
1/2 cup caster sugar
1 tsp vanilla extract
300ml thickened cream

Frosty Fruits Jelly

6 Frosty Fruits icy poles
2 1/2 tsp gelatine powder
2 tbs water

Method

Step 1

To make the base, lightly grease a 22cm round springform cake pan. Combine crushed biscuits and melted butter in a bowl. Stir to combine. Press over base of pan. Refrigerate for 30 minutes or until firm.
Step 2

To make the filling, sprinkle gelatine over water in a heatproof cup. Stand cup in a pan of simmering water, until dissolved and then cool slightly. Using electric beaters, beat cream cheese and sugar until smooth. Beat in vanilla and cream until light and fluffy and then beat in the gelatine mixture. Spread mixture into pan and smooth the surface. Refrigerate for 3 hours or until just set.
Step 3

To make the Frosty Fruits jelly, remove sticks from icy poles. Place in a microwave-safe bowl. Melt in the microwave on HIGH (100%) for 1 minute or until completed melted. Sprinkle gelatine over water in a heatproof cup. Stand cup in a pan of simmering water, until dissolved. Whisk gelatine mixture into melted Frosty Fruit mixture until combined. Pour jelly over filling. Refrigerate for 3 hours or until set. Serve topped with pineapple and drizzled with passionfruit pulp.