Melon Liqueur Cheesecakes

• 250g PHILADELPHIA Block Cream Cheese, softened
• 1/3 cup caster sugar
• 2 tablespoons melon liqueur (e.g. Midori)
• 2 teaspoons lemon juice
• 1 teaspoon gelatine, dissolved in 2 tablespoons boiling water
• 1/3 cup cream
• 2 cups melon balls (rockmelon, honeydew, watermelon)
• Toasted shredded coconut, to garnish

1. BEAT together the PHILLY and sugar using an electric mixer until smooth. Beat in the liqueur, lemon juice and gelatine mixture then add the cream and beat until well combined.
2. POUR mixture into 4 serving glasses and chill for 1 hour.
3. SERVE topped with melon balls and toasted coconut.

Tip: For the perfect chilled cheesecake, mix the gelatine with the boiling water and set aside for 5 minutes before adding it to the PHILLY mix. Never add hot gelatine to a cold mixture as it sets into stringy lumps.