Ingredients
Base
- 2/3 package Packet buttersnap Biscuits
- 75 grams Butter, Melted
Filling
- 200 grams red dragon fruit, Diced
- 500 grams cream cheese, Cubed
- 120 grams sugar
- 75 grams water
- 1 tablespoon gelatine
- 300 grams cream
Topping
- 1 package Port wine jelly
- 225 grams boiled water
- 1 --- white dragonfuit, peeled and sliced
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place biscuits in
"Closed lid" 10 sec/ speed 6Add butter and mix 10 sec/ speed 6
press into a greased springform tin and place in freezer while making the filling
Place red dragonfruit, cream cheese & sugar in
"Closed lid" . Mix 50 sec/ speed 7 with aid of spatula until smooth
Mix gelatine with water and place in microwave for 30 sseconds
Add cream to
"Closed lid" and mix with cream cheese mixture 30 sec/ speed 7Add gelatine mixture and mix a further 20 sec/ speed 7
Pour mixture onto biscuit base and place in freezer for 30 mins
Once cheesecake is set. Slice white dragonfruit and arrange over cheesecake. Disolve jelly crystals in boiling water and stir until dissolved. When cool pour over cheesecake and refridgate a further 2 hours
Base
Filling
Topping
Tip
Make sure jelly is cool before pouring over cheesecake
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I made this cheesecake to take to a quiz night. It was a hit!! it is harder to get the red dragon fruit here so I did it with the White. It looked fantastic with the White filling and the little black seeds and the red jelly with the wthite fruit on top. Will make it again!
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