NEW IDEA FOOD

NO-BAKE CHEESECAKES

Raspberry Marshmallow Cheesecake Serves 10-12, Prep: 30 mins

2 x 170g packets White Wings Biscuit Base Mix 150g unsalted butter, melted Fresh raspberries and icing sugar mixture, to decorate

FILLING 280g packet pink and white marshmallows 2 x 250g blocks cream cheese, chopped, at room temperature ¾ cup icing sugar mixture 125g punnet fresh raspberries 300ml tub thickened cream

1 Invert base of a 23cm round springform pan (base measures 22cm). Grease base and side, lining base with baking paper. 2 Combine biscuit mix and butter in a large bowl until well combined. Press firmly over base and up side of prepared pan. Refrigerate while preparing filling. 3 To make filling, place marshmallows and 2 tblsps water in a large saucepan. Stir over a low heat until melted and smooth. Remove. 4 Process cream cheese, sugar and raspberries in a food processor until smooth. Add marshmallow mixture. Process until combined. Transfer to a large bowl. 5 Beat cream in small bowl of an electric mixer until soft peaks form. Gently whisk into marshmallow mixture. Pour into biscuit case. Cover. Refrigerate for 6 hours, or overnight until firm. 6 To serve, remove side of pan. Transfer cheesecake to a serving plate. Top with raspberries. Dust with sifted icing sugar.