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Print this Recipe    Ripple

Ripple Cheesecake

1 250 g pkt plain chocolate biscuits, crushed
125 g butter, melted
1 25 0g punnet strawberries
whipped cream
strawberries

3 teaspoons gelatine
1/3 cup water
1 250 g pkt cream cheese
200 g carton strawberry yogurt
3/4 cup caster sugar
300 ml carton cream, whipped

Grease springform tin.

Combine biscuits and butter in bowl. Press over base and side of
prepared tin. Cover and refrigerate until set.

Sprinkle gelatine over water in a cup. Stand cup in pan of simmering
water, stir until dissolved; cool slightly. Beat cream cheese,
yogurt and sugar in a bowl until smooth. Fold in cream and gelatine
mixture. Blend strawberries until smooth.

Pour half the filling over biscuit base, cover with half the
strawberry puree. Using a fork, gently swirl puree through filling.
Repeat with remaining filling and puree; swirl with a fork. Cover,
refrigerate for several hours or until set.

Serve decorated with extra whipped cream and extra strawberries.

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