raspberry and ginger cheesecake slice
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.