3 great takes on CHEESECAKES

WOW A CROWD WITH THESE INDULGENT DESSERTS

- Karen Buckley

Raspberry Shortcake Cheesecake

SERVES 12 PREP 45 MINS

• 250g packet Scotch Finger biscuits 
• 100g unsalted butter, melted
• 2 tblsps raspberry conserve
• Fresh raspberries, to decorate 

FILLING

• 200g pink marshmallows
• 2 tsps powdered gelatine
• 2x250g blocks cream cheese, chopped, at room temperature
• 1/4 cup caster sugar
• 300ml tub thickened cream, whipped

1 Invert base of a 23cm springform pan (base measuring 22cm). Grease base and side, lining base with baking paper.

2 Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press evenly over base and three-quarters of the way up the side of prepared pan. Refrigerate.

3 To make filling, place marshmallows and ¼/4 cup water in a large heatproof bowl. Microwave on High (100%) for 1 minute. Stir until smooth. Cool for about 20 minutes.

4 Meanwhile, sprinkle gelatine over 1/4 cup water in a small heatproof jug. Sit jug in a saucepan of simmering water. Stir until dissolved. Remove jug from pan. Cool slightly.