TWO-LAYER APRICOT AND RASPBERRY CHEESE CAKE

The two layer apricot and raspberry cheesecake can firmly change your daily appetite. This unique microwave recipe is extremely best for all events and gatherings including daily servings. With its delicious and tempting ingredients, this dish appears more appetizing and irresistible.

Serves :

Preparation Time :

1 hour 45 minutes

Cooking Time :

10 minutes

Preparation Method :

To Make The Base: Melt the butter, uncovered, on Defrost for 4 minutes. Stir in the biscuit crumbs and mixed spice.
Spread evenly over the base of a spring- form cake tin . Chill for 20 minutes until firm.
To Make The Apricot Layer: Put gelatine and water into a basin and stir well to mix. Stand for 5 minutes until softened. Melt, uncovered, on Defrost for 2 minutes.
Put the curd cheese, fromage frais, jam, sugar and egg yolks in a food processor and run the machine until the ingredients are thoroughly combined.
Spoon out into a large bowl, cover with a plate and chill until just beginning to thicken and set round the edge. Whisk the egg whites and salt to stiff peaks.
Beat half into the cheese mixture, then fold in the remainder with a spatula.
Spread evenly over the biscuit base. Cover loosely with kitchen paper and chill for at least 1 hour or until firm.
To Make The Raspberry Layer: Put the water and gelatine into a basin and stir well to mix. Stand for 6 minutes or until softened. Melt, uncovered, on Defrost for 2 minutes.
Combine with the raspberry puree and sugar. Cover with foil or plastic wrap and chill until just beginning to thicken and set round the edge.
Beat the cream until softly thickened. Beat half into the fruit mixture, then fold in the remainder with a spatula.
Spread evenly over the cheesecake mixture. Cover loosely and chill for several hours until firm.
To serve, run a knife round the inside edge and Unclip the tin. Decorate the top with fruits.