-BISCUIT BASE-
250 g Digestive biscuits; finely
-crushed
; (8oz)
125 g Butter; melted (4oz)
FILLING
1 250 g carton Quark low fat
-soft cheese
1 150 g pack Deluxe white
-chocolate; melted
1 Sachet powdered gelatine;
-dissolved in 3
; tablespoons hot
; water and cooled
1 284 ml; (10fl oz) carton
; double cream,
; whipped until thick
1 500 g pack frozen summer
-fruits; defrosted in the
; pack
1 ts Arrowroot
Lightly oil a 20cm (8 inch) loose-bottomed spring form clip tin.
Mix together the crushed biscutis and melted butter, press the mixture into
the base of the tin and smooth level.
Beat the Quark in a mixing bowl to soften. Stir in the melted chocolate and
gelatine then carefully fold in the whipped cream retaining as much volume
as possible.
Strain the defrosted summer fruit mix reserving the juice. Lightly stir the
strained fruit into the cream mixture, until just mixted in.
Spoon the mixture onto the biscuit base and smooth level. Cover and chill
in the regrigerator while the glaze is made.
Meanwhile, blend a small quantity of the reserved juice with the arrowroot
to form a smooth paste. Place the remaining juice in a small saucepan and
stir in the blended arrowroot.
Bring gently to the boil over a moderate heat, stirring continually until
the mixture thickens and is smooth, clear and glossy. Allow to cool.
Spread the glaze evenly over the top of the cheesecake right to the edges.
Gently shake the tin to ensure the surface of the glaze is totally smooth
and glass-like. Chill for 2 hours until firm and totally set.
Carefully remove the spring form tin, using a palette knife to free the
sides if necessary. Remove the cheesecake from the tin base and slide onto
a serving plate.
Yields
1 servings