Custard Apple Cheesecake
- prep time:
- 45 minutes
- total time:
- 2 hours & 45 minutes - includes 2 hours chilling time.
Meghan
ingredients
Base- 250g packet ginger nut biscuits
- 100g shredded wheatmeal biscuits
- 125g butter, melted
- 1 large custard apple
- 2 tsp powdered gelatine
- 1/4 cup boiling water
- 250g cream cheese
- 1/2 cup caster sugar
- 1 cup chilled evaporated milk
- 2 tbs lemon or lime juice
- 2 tbs toasted coconut
directions
- 1
1. Line the base of a 20cm springform tin with baking paper. Break biscuits and place into a food processor. Process until find crumbs form. Add butter and process until combined. Transfer to prepared tin and using a measurig cup firmly press crumb mixture evenly over base and sides. Chill for 30 minutes.
- 2
2. Tear custard apple in half and using a spoon scoop our flesh and remove seeds. Dissolve gelatine in boiling water, whisking well with a fork. Wipe out food processor bowl and add cream cheese, sugar and custard apple flesh. Process until smooth.
- 3
3. Uing electric beaters, whip evaporated milk for 5 minutes until thick and creamy. Add to cream cheese mixture with gelatine and lemon or lime juice and process well until smooth. Pour into prepared biscuit shell and chill for at least 2 hours to set. Decorate with coconut.
Source: Woolworths Fresh Magazine
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