Cheesy Pancake Bakes

Ingredients:

 

250g vanilla biscuits

50g butter, melted

2 cups Liqui-Fruit Cranberry Kiwi Twist

200g strawberries

200g blueberries

500g cream cheese

1 cup icing sugar

300ml double cream

Kiwis, strawberries & blueberries to garnish

 

Directions:

 

1. Grease and line the base and side of a springform cake tin with baking paper.

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2. Place the biscuits and melted butter in a food processor and process until finely crushed. Spoon

evenly over the base of the prepared pan. Press down & place in the freezer to set.

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3. Meanwhile, place the strawberries in a small saucepan over a low heat together with 1 cup of Liqui-Fruit Cranberry Kiwi Twist fruit juice. Cook, stirring, and using the back of a spoon to gently crush the berries, for approx 10 minutes or until the strawberries break down. Remove from heat.

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4. Use a fork to mash before straining through a fine sieve into a bowl, using the back of a spoon to push through as much pulp as possible.

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5. Repeat the process with the blueberries.

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6. Place the cream cheese and icing sugar in a food processor and process until smooth. Add the double cream and blitz once more until smooth.

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7. Divide the cream cheese mixture evenly among two bowls. Add the strawberry puree to the first

bowl and the blueberry puree to the second, stir to combine.

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8. Pour the strawberry mixture into the base of the prepared pan.

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9. Place in the fridge for 2 hours or until firm.

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10. Pour the blueberry mixture evenly over the set strawberry mixture.

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11. Place in the fridge for 4 hours.

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12. Remove the cheesecake from the pan and place on a serving plate. Top the cheesecake with kiwis, strawberries and blueberries before serving and ENJOY!