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Crimson Cheesecake

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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)
1 Oranges Orange
(Freshly squeezed)
1 packet packet Grapes Grape
8 Fruit Shorties Biscuit Fruit Shorties Biscuit
(Tower Gate, crushed)

Crimson Cheesecake

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50 min


  1. 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.
  2. Meanwhile, whip the cream cheese, fresh cream and remaining sugar together until light and fluffy.
  3. 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.
  4. When ready to serve, top with the crushed biscuits.