Fruit salad cheesecake slice

Andre Martin

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Adorned with a rainbow of fresh spring fruit, this buttery biscuit-based wonder is even more delicious than it looks. Irresistible!

p.s. Don't tell your guests, but it's a cinch to make!

Ingredients

Cooking oil spray, to grease

250g plain sweet biscuits (try Butternut Snap cookies)

130g butter, melted

2 x 250g block cream cheese, chopped, softened

½ cup icing sugar mixture

Finely grated zest of 1 lemon

2 free-range eggs

300ml thickened cream, whipped

Edible flowers, to serve

125g punnet raspberries

125g punnet blueberries

½ x 250g punnet strawberries, hulled, roughly chopped

1 orange, peeled, diced

½ lime, cut into thin rounds, then into wedges

Pulp of 4 passionfruits

1 Tbsp small mint leaves

Grease a 17 x 27cm slice tin with oil, then line base and sides with baking paper. Put biscuits in the bowl of a food processor and process until they resemble fine breadcrumbs. Add butter and process until combined. Press biscuit mixture into base of prepared tin. Freeze for 30 minutes.

Step 1

Andre Martin
Meanwhile, preheat oven to 160 degrees C fan-forced (180 degrees C conventional). Put cream cheese, sugar and lemon zest in the bowl of a food processor and process until smooth. Add eggs and process again until smooth.

Step 2

Andre Martin
Spoon cheese mixture over chilled biscuit base and spread to cover. Bake for 25 minutes or until set. Cool for 15 minutes, then chill for 1 hour.

Step 3

Andre Martin
Combine all fruit salad ingredients in a large bowl.
Spoon whipped cream onto cooled slice, and top with fruit salad and edible flowers. Cut slice into pieces and serve immediately.

Step 5

Andre Martin