​Layered Lolly Cake Cheesecake

Method

1. Line the base and sides of a 20cm springform cake tin with non-stick baking paper and set side.
2. Place berries in a small saucepan with the water and sugar, heat until pulpy. Press through a sieve with the back of a spoon to remove seeds; set puree aside.
3. Combine butter and condensed milk in a small saucepan. Heat gently until the butter is melted.
4. Crush or process the biscuits to fine crumbs and place in a large bowl. Add condensed milk mixture and mix. Use your hands, work in the lollies. Press the lolly cake mixture firmly over the base of prepared tin. Chill in freezer.
5. Cheesecake filling
6. Combine gelatine and water in a small bowl and set aside for 10 minutes.
7. In a large bowl, beat cream cheese until soft and smooth. Add sugar, vanilla and cream and beat to soft peaks.
8. Microwave the gelatine mixture for 15 seconds, then 1 tbsp at a time, stir 3 tbsp of the cream cheese mixture into the gelatine to temper it. Fold into the remaining cream cheese mixture.
9. Pour half the filling over the lolly cake mixture in the tin, level the top and return to the freezer.
10. Fold berry puree into remaining filling. When the first base layer of filling has begun to set, pour over the berry layer; level the top and place in fridge for at least three hours or until set. Gently pat coconut around sides before serving.
11. TIPS :- This cheesecake freezes well for up to 1 month. Freese then wrap in plastic wrap. Remove wrap before defrosting overnight in the fridge. Chill until needed. Raspberry instead to Pink or any food colour or any little a peppermint essence.