Sunrise Cheesecake

Ingredients

• 85 g Aeroplane Jelly Mango
• 85 g Aeroplane Jelly Pineapple
• 2 cups boiling water
• 250 g sweet plain biscuits, finely crushed
• 150 g butter, melted
• 500 g light cream cheese
• 1/2 cup icing sugar
• 270 g can coconut cream
• 170 g can passion fruit pulp

Method

1. Combine the Aeroplane Original Mango and Pineapple Jelly crystals together with boiling water and whisk until dissolved then let cool for 30 minutes cool until if forms a thick syrup consistency.
2. Combine the crushed biscuits and melted butter in a bowl, and mix well. Press biscuit mixture into the base of a 20cm spring form pan. Refrigerate while preparing filling.
3. In a food processor, whip together cream cheese, icing sugar and coconut cream until smooth. Gradually pour the cheesecake mixture over the biscuit base and set in the refrigerator for 3 hours.
4. Spread passionfruit pulp on top of the cheesecake filling.
5. Slowly pour the cooled jelly on top of the cheesecake filling. Allow to set for a further 3 hours. Slice and serve.