Recipe - Ripple Cheesecake

1 pack (250 gm) plain choc
biscuits, crushed
125 Gm butter, melted
250 Gm strawberries
Extra whipped cream and
extra strawberries to
decorate.

FILLING
3 teaspoon Gelatine
1/3 cup Water
1 pack (250 gm) cream cheese
1 Carton (200 gm) strawberry
yogurt
Three fourths cup Caster sugar
1 Carton (300 ml) cream,
whipped

Grease spring form tin. Combine biscuits and butter in bowl. Press over
base and side of prepared tin. Cover and refridgerate until set. Filling:
Sprinkle gelatine over water in a cup. Stand cup in pan of simmering
water, stir until dissolved; cool slightly. Beat cream cheese, yogurt and
sugar in a bowl until smooth. Fold in cream and gelatine mixture. Blend
strawberries until smooth. Pour half the filling over biscuit base, cover
with half the strawberry puree. Using a fork, gently swirl puree through
filling. Repeat with remaining filling and puree; swirl with a fork.
Cover, refridgerate for several hours or until set. Serve decorated with
extra whipped cream and extra strawberries.

Posted to Recipe Archive 17 November 96

Date: Sun, 17 Nov 96 5:33:26 EST

submitted by: aaap@net1.nw.com.au