NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS
Made with
Method
Step 1
1. Line the base and sides of a 20cm loose bottom springform cake tin with baking paper.
Step 2
2. Mix the melted butter into the biscuit crumbs and press into the base of the tin. Refrigerate while preparing the filling.
Step 3
3. Beat the cream cheese and Rose's Lime Marmalade in a mixing bowl until smooth. Add the cream and beat again until just combined.
Step 4
4. Pour ¼ cup of boiling water into a small bowl. Add the gelatine and stir to dissolve. Stir into the cheesecake mixture.
Step 5
5. Whisk the egg whites in a clean bowl until stiff. Fold into the cheesecake mixture. Pour into the prepared biscuit base tin. Refrigerate until set.
Step 6
6. To serve release the sides of the tin and remove the baking paper from the sides then slide the cheesecake off the baking paper base onto a serving platter. Decorate with fresh berries.