Cook­ies & Cream Cheese­cake Slice

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MAKES 20 PREP 20 min­utes

+ 4 hours to chill COST 80� a piece

250g packet un-iced plain bis­cuits,

finely crushed

150g but­ter, melted

2 tea­spoons pow­dered gela­tine 2 ta­ble­spoons boil­ing wa­ter

250g cream cheese, chopped,

at room tem­per­a­ture

½ cup caster sugar

300ml thick­ened cream,

at room tem­per­a­ture

1 tea­spoon vanilla essence

150g packet choco­late cream-filled

bis­cuits, coarsely bro­ken

8 choco­late wafer sticks, finely chopped

1 Grease and line a 30cm x 20cm (base mea­sure­ment) slice pan, ex­tend­ing paper at long sides for han­dles. Com­bine plain bis­cuit crumbs and but­ter in a bowl. Press firmly over base of pre­pared pan; level sur­face. Cover with plas­tic food wrap; chill for 1 hour or un­til firm.

2 Sprin­kle gela­tine over boil­ing wa­ter in a small heat­proof jug. Stir un­til gela­tine dis­solves. Cool slightly. Us­ing an elec­tric mixer, beat cream cheese and sugar in a large bowl un­til smooth and creamy. Beat in thick­ened cream, essence and gela­tine mix­ture. Fold through choco­late cream bis­cuit pieces. Pour mix­ture over chilled slice base; level sur­face. Cover with plas­tic food wrap; chill for 3 hours or un­til firm.

3 Top slice with chopped wafers. Us­ing a large, sharp knife, cut into squares.

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