Rainbow Cheesecake
Base:
1 Cup Biscuit Crumbs
1/3 Cup melted butter
Filling:
1 Tbsp Gelatine, dissolved in 1/4 cup of boiling water
2 x 250g cream cheese, softened at room temp
1/2 cup castor sugar
1/4 cup lemon juice
2 Tbsp grated Lemon Rind
1/2 cup passionfruit pulp
1/2 cup strawberry puree
1. Combine biscuits, crumbs and butter. Press into the base of a 22cm spring form pan and chill.
2. Beat Cream cheese until smooth; add sugar, lemon juice, lemon rind, gelatine mixture and blend well.
3. Divide mixture in half. Add passionfruit pulp to one portion. Pour into prepared crumb crust and chill slightly. Add strawberry puree to remaining mixture and pour over firm passionfruit mix. Chill.
Decorate with raspberries, blackberries or lollies.