1 pkt Nice biscuits, crushed
125g butter, melted
Combine ingredients and press into 14cm round springform pan.
250g cream cheese
1/3 cup castor sugar
2 egg whites, lightly beaten
3 tsp gelatine
1 Tbl water
300ml thickened cream
1 pkt jelly crystals (mango flavour)
Beat cream cheese and sugar, add egg whites.
Dissolve gelatine in the water then add to the cream cheese mix.
Beat in the cream then spoon into biscuit base, cover with the carambola slices.
Make up the jelly as directed; when it's starting to set, pour over the top of the cheesecake. Refrigerate.
DATE: February 1999
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