Butterfly Pea Cheesecake
Yes, it really is that blue — and no food coloring is involved. Butterfly pea flowers tint this no-bake cheesecake an unforgettable vivid blue.
Get the recipe →Home / Recipes / Prickly Pear Cheesecake
Prickly Pear Cheesecake
Jewel-pink and delicately sweet, prickly pear tastes like watermelon crossed with berries. This no-bake cheesecake lets that desert fruit shine.
Ingredients
- 200g digestive biscuits, crushed
- 100g butter, melted
- 4 ripe prickly pears (about 300g flesh)
- 500g cream cheese, room temp
- 120g powdered sugar
- 300ml heavy cream
- 2 tsp powdered gelatin, bloomed in 3 tbsp cold water
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- For the glaze: 150ml prickly pear juice, 1 tbsp sugar, 1 tsp powdered gelatin bloomed in 2 tbsp water
- A fresh prickly pear slice, to decorate (handle with gloves — the skin has tiny spines)
How to make it
- Wearing gloves, peel the prickly pears, blend the flesh and strain through a fine sieve to remove all the seeds — you need about 200ml of juice/purée.
- Mix the crushed biscuits with melted butter, press into a 20cm springform pan and chill 30 min.
- Beat the cream cheese, powdered sugar, vanilla and lemon juice until smooth, then beat in 150ml of the prickly pear purée.
- Melt the bloomed gelatin, stir it through the filling, then whip the cream to soft peaks and fold in.
- Pour over the crust and chill at least 6 hours or overnight until set.
- For the glaze, warm the remaining prickly pear juice with the sugar, add the melted bloomed gelatin, cool slightly and pour over the top. Chill 1 more hour.
- Decorate with a fresh prickly pear slice, slice and serve.
