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Ripple Cheesecake

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CATEGORY CUISINE TAG YIELD
Dairy 1 Servings

INGREDIENTS

1 pk (250 gm) plain choc biscuits, crushed
125 Gm butter, melted
250 Gm strawberries
Extra whipped cream and extra strawberries to decorate.
3 ts Gelatine
1/3 c Water
1 pk (250 gm) cream cheese
1 Carton (200 gm) strawberry yogurt
3/4 c Caster sugar
1 Carton (300 ml) cream, whipped

INSTRUCTIONS

FILLING
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

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