Ingredients
250g packet Arnott’s Granita biscuits
100g unsalted butter, melted
½ cup desiccated coconut
2 tablespoons honey
2 tablespoons raspberry conserve
300ml tub thickened cream, whipped
Sliced Arnott’s Monte Carlo biscuits, to decorate
FILLING
200g pink marshmallows
3 teaspoons powdered gelatine
2 x 250g blocks cream cheese, chopped, at room temperature
¼ cup caster sugar
300ml tub thickened cream, whipped
Method
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Invert base of a 23cm springform pan (base measuring 22cm). Grease base and side, lining base with baking paper.
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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.
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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.
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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.
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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.
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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.
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To serve, remove side of pan. Transfer cheesecake to a serving plate. Top with whipped cream. Decorate with sliced biscuits.
TIP! Undecorated cheesecake can be made up to two days ahead. Store in an airtight container in the fridge. Decorate just before serving. We used Rose’s Raspberry Conserve, however any raspberry jam can be used.
