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Ingredients
| 250 ml ml | Cream
Cream (Coolree Creamery ) | |
| 2 tbsp tbsp | Icing Sugar Icing Sugar | |
| 200 g g | Cream Cheese (Filadelfia style)
Cream Cheese (Filadelfia style) (Linessa) | |
| 1 | Oranges
Orange (Freshly squeezed) | |
| 1 packet packet | Grapes Grape | |
| 8 | Fruit Shorties Biscuit
Fruit Shorties Biscuit (Tower Gate, crushed) |
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+ Create new shopping listCrimson Cheesecake
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Method
- Remove the grapes from the stem and cook with the orange juice and 1 tablespoon of icing sugar until the grapes cook down into a pulp. Once soft, allow to cool.
- Meanwhile, whip the cream cheese, fresh cream and remaining sugar together until light and fluffy.
- To serve, divide the grape compote between serving glasses or pretty jars, top with a generous layer of the cheesecake cream and chill, covered, for at least 30 minutes in the fridge.
- When ready to serve, top with the crushed biscuits.
