rasp­berry and ginger cheese­cake slice

donna hay - - LOCATION . TEAM LUNCH -

375g gin­ger­nut bis­cuits

100g un­salted but­ter, melted

1 ta­ble­spoon ge­la­tine pow­der

¹⁄³ cup (80ml) boil­ing wa­ter

750g cream cheese, chopped, soft­ened

1½ cups (330g) caster (su­per­fifine) sugar

2 tea­spoons vanilla ex­tract

1½ cups (375ml) pour­ing sin­gle (pour­ing) cream

750g fresh rasp­ber­ries Place the bis­cuits in the base of a food pro­ces­sor and process un­til fifinely crushed. Add the but­ter and process un­til well com­bined. Us­ing the back of a spoon, press the mix­ture into the base of a lightly greased 24cm x 34cm slice tin lined with non-stick bak­ing pa­per, leav­ing 3cm ex­cess over­hang­ing. Re­frig­er­ate for 30 min­utes or un­til fi­firm.

Place the ge­la­tine and wa­ter in a bowl and mix un­til smooth and the ge­la­tine is dis­solved. Set aside to cool slightly. Place the cream cheese, sugar and vanilla in the bowl of an elec­tric mix­ture and whisk, scrap­ing down the sides of the bowl, for 3-4 min­utes or un­til smooth.

Add the cream and ge­la­tine mix­ture and whisk, scrap­ing down the sides of the bowl, for 1 minute or un­til thick­ened. Pour the mix­ture over the base and smooth with a spat­ula. Top with the rasp­ber­ries and re­frig­er­ate for 2 hours or un­til set. Serves 12.

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