Base

1 cup (110g) sweet biscuit crumbs
¾ cup (95g) finely chopped pistachios
70g butter, melted

Filling

2 x 250g packets cream cheese, softened
1 x 125g packets cream cheese, softened
1 cup (220g) CSR Caster Sugar
3½ tsps gelatine
60ml (¼ cup) boiling water
250ml thickened cream
1/3 cup fresh lemon juice
2½ tsps lemon rind, grated

Method

1. Combine biscuit crumbs, pistachios and butter in a bowl and press into the base of a 23cm springform pan; chill.
2. Beat cream cheese and caster sugar using an electric mixer until smooth.
3. Combine gelatine and boiling water and whisk well with a fork until dissolved. Add to cream cheese mixture and beat until combined. Add cream, lemon juice and rind and continue beating until smooth.
4. Pour mixture into prepared base and refrigerate at least 3 hrs or overnight. Top cheesecake with Berry Glaze.

Serves: 10

Ingredients

250ml (1 cup) water
1 cup (220g) CSR Caster Sugar
100g frozen or fresh cherries
300g fresh mixed berries

Method

1. Place water and caster sugar in a small saucepan. Stir over low heat until sugar dissolves. Bring to the boil for 2 mins.
2. Take off heat, add cherries and allow them to stand in syrup for 5 mins.
3. Strain cherries from syrup. Return syrup to saucepan and heat to a simmer for 10-15 mins or until thick and syrupy. Cool slightly, return cherries to syrup and mix through berries.