Watermelon & Lime Cheesecake

Serves 8

Hands-on time: 30 minutes

Hands-off time: 6 hours or Overnight

INGREDIENTS

1 packet (200g) lemon sandwich biscuits, crushed

⅓ cup (75g) butter, melted

4 tbsp gelatine powder

½ cup Rose’s Watermelon Flavoured Cordial

1 cup cream

2 tubs (230g each) cream cheese

1 tin (385g) condensed milk

1 drop red food colouring, optional

2 cans (200ml each) Rose’s Lemony Lime Mixer, room temperature

1 drop green food colouring, optional

Serving Suggestions:

Mint sprigs

METHOD

For the cheesecake:

1. Line the base of a 23cm round springform tin with baking paper.

2. Pour the crushed biscuits and melted butter into the springform tin and mix until the crumbs come together.

Use the back of a measuring cup to press and form a smooth layer. Refrigerate until needed.

3. Add 3 tablespoons of cold water to 2 medium bowls. Sprinkle 3 tablespoons of gelatine powder into the water of 1 bowl and the remaining 1 tablespoon of gelatine into the second bowl. Set the gelatine aside to bloom for at least 2-3 minutes. *Chef’s Tip: Gelatine is bloomed when it has absorbed all the water.

4. Once bloomed, add the Rose’s Watermelon Flavoured Cordial to the bowl with 3 tablespoons of gelatine and heat in the microwave until the gelatine has dissolved into a liquid, about 15-20 seconds.

5. Add the cream to a clean bowl and whip until soft peaks form, about 1-2 minutes.

6. To a separate bowl, add the cream cheese whisking until just soft. Add the prepared gelatine mixture, condensed milk and the red food colouring, if using, and whisk until a smooth mixture has formed. *Chef’s Tip: Do not overmix the cheesecake filling.

7. Fold the whipped cream through the cream cheese filling. Working quickly, pour the cheesecake filling over the biscuit base into the prepared tin. Refrigerate until set, about 1-2 hours. *Chef’s Tip: Be careful not to remove all the air added to the whipped cream when folding.

For the jelly layer:

8. Add 1 can of the Rose’s Lemony Lime Mixer to the second bowl of gelatine. Heat in the microwave until the gelatine has dissolved into a liquid, for about 15-20 seconds. Pour the second can of the mixer in and stir to cool down completely.

9. Mix in 1 drop of green food colouring; if using, pour the lime jelly over the set cheesecake, using the back of a spoon to soften the stream. Refrigerate the tart for another 3-5 hours or overnight for the best result. 10. When set, slice and garnish each portion with a mint sprig. Serve and ENJOY!