Monte Carlo Cheesecake

Serves10, Prep: 45 mins

250g packet Arnott’s Granita biscuits 100g unsalted butter, melted ½ cup desiccated coconut 2 tblsps honey 2 tblsps raspberry conserve 300ml tub thickened cream, whipped Sliced Arnott’s Monte Carlo biscuits, to decorate

FILLING

200g pink marshmallows

3 tsps powdered gelatine

2 x 250g blocks cream cheese,

chopped, at room temperature ¼ 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 broken biscuits in a food processor until finely crushed. Add butter. Process until just combined. Add coconut and honey. Pulse until just combined. Press evenly over base and up the side of prepared pan. Refrigerate.

3 To make filling, place marshmallows and ¼ cup water in a medium saucepan over a low heat. Stir for about 5 minutes or until melted and smooth. Transfer to a bowl. Cool for about 20 minutes.

4 Meanwhile, sprinkle gelatine over ¼ cup water in a small heatproof jug. Sit jug in a saucepan of simmering water. Stir until dissolved. Remove jug from pan. Cool slightly.

5 Beat cream cheese and sugar in the large bowl of an electric mixer until smooth. With motor operating on a low speed, pour in cooled gelatine mixture in a thin, steady stream, beating until combined. Fold in whipped cream. Gently fold through marshmallow until just combined to create a marbled effect. Spoon into pan.

6 Stir conserve in a small bowl until smooth. Drizzle over top of filling. Gently swirl through filling to create a marbled effect. Refrigerate, covered, overnight.

7 To serve, remove side of pan. Transfer cheesecake to a serving plate. Top with whipped cream. Decorate with sliced biscuits.

This irresistible dessert will certainly satisfy your sweet tooth