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Fruit Cheesecake


20 yolks

200g sugar

1kg mascarpone/soft cream cheese

1ltr whipped cream

12 leaves gelatin (gold) softened


Whip sugar and yolks together add mascarpone and beat fold in cream and dissolved gelatin.

Place into Tin/mould scatter fruit over top or layer when pouring into mould

For a biscuit base add 120g melted butter to 260g smashed biscuits press firmly add fruit on top before pouring over cheese mix

500g Apricot Halves or other stone fruit of choice from the SPC range

Fruit Cheesecake

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