Glen was admitted to hospital yesterday afternoon, his gall bladder has been playing up and finally got the better of him. The poor guy had to spend the night and the kids had been a bit off, having a change to routine so I thought I’d distract them with some cooking.
Here’s how to make our basic baked cheesecake with fruit jelly and watermelon ice.
What you’ll need.
500 grams Philadelphia cheese.
1 cup caster sugar
teaspoon vanilla essence
200 grams scotch finger biscuits or similar
800ml can fruit salad
tablespoon and 1/2 gelatine
Preheat oven to 180 degrees.
crumb your biscuits, I place my straight into the bottom of a lightly greased cake tin without adding anything to hold them together.
Beat your philly, sugar and vanilla until creamy and smooth. Add one egg at a time and beat each one in. (you can make a no-bake version of this, just don’t add eggs. Melt some butter and mix it into your biccie crumbs until it holds together when pressed with the back of a spoon. Place in the fridge until chilled then put the creamed cheese mixture minus the eggs on top, and chill again.)
If you are baking, pour the cheese mix onto the biccie crumbs, place in the oven for 40 minutes or until firm. It will crack.
To make fruit jelly, mix your 200mls of boiling water with the gelatine, then mix that into the fruit salad. We scooped out our watermelon and poured our gelatine fruit mix into it and placed it into the fridge to set.
Crush your watermelon by any means. Hands can only do so much I found. Electric mixer worked better except Violet, Molly and myself ended up having a refreshing watermelon spritzer. Food processor or juicer might be better!
Place in the freezer til frozen. Then use a fork to scratch.
There you have it! A simple and yummy summery dessert!
Poor Glen can’t eat it though. We found out today that he’ll be staying tonight too, so the kids and I may have to finish is before he gets home, which I am hoping is tomorrow!