Arnott’s Choc Ripple Fruit Mince Cheesecake
Ingredients:
Base:
• 250g Arnott's Choc Ripple Biscuits
• 100g butter, melted
Cheesecake Filling:
• 250g cream cheese, softened
• 2 tbsp caster sugar
• 1 Woodland Free Range Egg, Sz6
• ½ cup (125ml) thickened cream
• ½ cup fruit mince
Swiss Meringue:
• ½ cup caster sugar
• ¼ cup (60ml) water
• 2 Woodland Free Range Eggs at room temperature, separate and keep egg whites
• 1 tsp lemon juice
To serve:
• Cherries
Method:
1. Base: Preheat the oven to 180°C or 160°C fan forced. Lightly grease a 24cm round fluted, loose-based tart tin.
2. Place biscuits in a food processor and process until finely crushed. Add butter and process until combined. Press mixture into base of tin. Refrigerate.
3. Filling: Beat cream cheese and sugar in a bowl with an electric mixer until smooth. Beat in egg and cream until combined. Stir in fruit mince.
4. Pour over the base of the tart and bake for 30 minutes. Let cool in the oven with the door ajar to prevent the cheesecake from cracking, then refrigerate for two hours until chilled.
5. Meringue: Combine sugar and water in a small saucepan. Heat until the syrup reaches a temperature of 110°C or soft ball stage on a sugar thermometer.
6. Place egg whites and lemon juice in a medium bowl and beat until soft peaks form.
7. Gradually add sugar syrup, beating constantly until thick and glossy.
8. Remove tart from tin. Dollop meringue over the middle of the cheesecake and blow torch until golden. Serve topped with cherries.
Notes:
• You can always place the cheesecake quickly under the grill if you don’t have a blowtorch
• Make sure to keep an eye on the meringue as it changes colour very quickly
