Frozen Rasp­berry Hokey-pokey Cheese­cake – yum!

mins Serves 10-12, Prep: 40

New Idea - - Contents -

250g packet Arnott's But­ter­nut Snap Cookie 50g un­salted but­ter, melted 2 litre tub vanilla ice-cream 250g block cream cheese, chopped, at room tem­per­a­ture 1/2 cup ic­ing sugar mix­ture 125g pun­net fresh rasp­ber­ries, lightly crushed 3 x 45g Crunchie choco­late bars, chopped Fresh rasp­ber­ries, to serve 1 In­vert base of a 24cm round spring­forn pan (base mea­sur­ing 22cm). Grease and line base and side with bak­ing pa­per. 2 Process bis­cuits in a large food pro­ces­sor un­til finely crushed. Add but­ter. Process un­til com­bined (mix­ture will ap­pear quite crumbly). Press half the mix­ture over base of pre­pared pan. Re­frig­er­ate. Re­serve the re­main­ing bis­cuit mix­ture. 3 Spoon ice-cream into a large bowl. Stand at room tem­per­a­ture un­til for about 10 min­utes, or slightly soft­ened. and 4 Process cream cheese sugar in same, clean food Add pro­ces­sor un­til smooth. ice-cream. Process un­til com­bined. Trans­fer to a large bowl. 5 Gen­tly fold crushed rasp­ber­ries and three­quar­ters of the chopped, choco­late bars through ice-cream mix­ture. Pour over bis­cuit base. 6 Sprin­kle over com­bined and re­served bis­cuit mix­ture re­main­ing choco­late bars. Cover. Freeze, overnight un­til firm. 7 Re­move side from pan. Trans­fer to a serv­ing plate. Cut into wedges. Serve with rasp­ber­ries.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.