This is a super creamy and delicious cheesecake recipe.

The biscuit base with syrup gives the cheesecake it’s extra yummy taste.

No baking is required and it is simple to make.

Serves 8 | Preparation Time: 20 minutes | Cooking Time: 6 hours

Ingredients Required:

  • 16 Digestive Biscuits (or 200g)
  • 1 Fruit Cocktail Tin (in Syrup)
  • 300ml Double Cream (or Whipping Cream)
  • 200g Soft Cheese (or Cream Cheese)
  • 50g Icing Sugar

For the biscuit base:
  1. Crush the digestive biscuits in the bowl, using your hands or a masher of some sort (or crush them in a zip-lock bag by placing them into the bag and crushing them with a hard object).
  2. Add 1/2 cup of syrup (drained from the fruit cocktail tin) to the biscuits and mix well until it forms a thick paste.If you prefer a crumblier base, add less syrup to the biscuits.
  3. Place the biscuit and syrup mixture in the round tin, spread evenly and level using the back of a spoon.
  4. Refrigerate for 30 minutes to allow the biscuit base to set.

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For the cream cheese filling:
  1. Add the double cream to a bowl and whisk (using a hand/electric whisk or fork) until the cream thickens and you get soft peaks.
  2. Add icing sugar to the cream and mix well.
  3. Mix the soft cheese slightly to soften it, and then add it to the cream and icing sugar mixture. Mix well to combine all ingredients and create a soft and fluffy filling.
  4. Refrigerate for 1 hour to allow the filling to set before adding the topping.

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For the topping:
  1. Drain all the syrup from the fruit cocktail tin, and place the fruit from the tin into a bowl.
  2. Decorate the cheesecake to your liking.
  3. Ideally allow the cheesecake to chill overnight to set well, if not, at least for 6/7 hours.

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Serve and enjoy 🙂

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