3 great takes on CHEESECAKES
New Idea|September 11, 2023
WOW A CROWD WITH THESE INDULGENT DESSERTS
Karen Buckley
3 great takes on CHEESECAKES

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.

Bu hikaye New Idea dergisinin September 11, 2023 sayısından alınmıştır.

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Bu hikaye New Idea dergisinin September 11, 2023 sayısından alınmıştır.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.