Ingredients
Base
- 200 g plain sweet biscuits, finely crushed
- 100 g butter melted
- 1 egg yolk
Filling
- 250 g punnet raspberries
- 250 g punnet strawberries
- 1 teaspoon grated orange rind
- ⅓ cup orange juice
- ¼ cup sugar
- 2 teaspoons gelatine
- ⅓ cup water
- 2 eggs, separated
- 500 g cream cheese
- ¾ cup caster sugar
- extra raspberries and strawberries
Method
1. Preheat oven to moderate 180°C. Brush a 23 cm round springform tin with melted butter or oil. Combine biscuits, butter and egg yolk in bowl. Press biscuit mixture over base and sides of prepared tin. Bake for 20–25 minutes or until set and crisp. Remove from oven and allow to cool.
2. To make filling: Place the raspberries, strawberries, rind and juice in a large pan. Cover, cook over medium heat 5–10 minutes or until just tender. Add sugar. Cook uncovered 10 minutes or until all the juice is absorbed.
3. Sprinkle gelatine over water. Stand in boiling water until gelatine is dissolved. Stir into raspberry mixture. Whisk in egg yolks.
4. Beat cream cheese and caster sugar until light and creamy. Fold in raspberry mixture. Using electric beaters, beat egg whites in small bowl until stiff peaks form. Fold egg whites into raspberry mixture. Pour mixture into prepared biscuit base. Refrigerate for 6 hours. Decorate with extra raspberries and strawberries.
