I first tried this cheesecake while Simon and I were staying at my Nana’s place in Tauranga – she loves it and had made it especially for us (and she might even be able to view the recipe on her iPad we were setting up for her – exciting!). It uses a pre-made cheesecake mix so there really is no fuss; just make the base, whip up the filling and you’re basically done.
My Nana had made it using apricots, which I ate and really liked, but I’m not usually an apricot fan so in my mind I was thinking of what else it could be made with. Funnily enough, my Nana said my Dad hates apricots too, so my Mum and her didn’t tell him what was in the cheesecake and he happily ate quite a bit when my parents visited on a previous occasion! Anyway, I re-made the cheesecake using peaches and it was delicious. You can use whatever canned fruit you like in this cheesecake and I am sure it will be delicious!
This is the perfect dessert to whip up if you want to receive a lot of praise without a lot of effort!
200g biscuits (I used Arnotts Farmbake White Chocolate ones, but something like SuperWine’s or similar will work well too)
75g butter, melted
410g can of fruit (I’ve tried apricots and peaches, but any fruit will work)
500g pottle of cheesecake filling (I used Meadow Fresh)
Zest of one lemon or the grated rind of half an orange
Place the biscuits in a food processor and process until crumbed (alternatively, place in a plastic bag and crush with a rolling pin).
Mix through the melted butter, then press into a 20cm circular loose-bottomed tin.
Drain the can of fruit and chop the fruit roughly.
Prepare the cheesecake filling according to packet directions.
Mix the fruit and the cheesecake mix together to combine.
Spread the cheesecake mixture over the prepared biscuit base. Refrigerate for 2-3 hours or until set. Garnish the top of the cheesecake by sprinkling the lemon zest over the top. Cut into wedges and serve.