by Marita Reynolds

Ingredients

155g Granita biscuits
75g butter
825g can fruit salad in juice
1 tablespoon powdered gelatine
375g cream cheese
½ cup caster sugar
1 cup whipped cream

Directions

Grease the bottom and sides of a 9-inch (23 cm) springform cake tin. 

Crush the Granita biscuits (I place them in a plastic bag and crush them with a rolling pin) and place them in a small mixing bowl. 

Separate the fruit salad from the juice. Heat the juice in a small pan and dissolve the gelatine in it. Leave the mixture to cool. 

Melt the butter and add it to the crushed biscuits. When combined, press into the cake tin and refrigerate.

Beat the cream cheese and caster sugar until creamy. Add the cooled juice mixture to it and beat until combined. 

Whip the cream until stiff (you can turn the bowl upside down and it won’t fall out). Fold the cream and the fruit into the cream cheese mixture. Pour the filling into the biscuit base and refrigerate for three hours or overnight.

Remove the cheesecake from the springform tin, cut
into serves.