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  2. no bake cheesecake recipe

Monte Carlo Cheesecake

It's one of Australia's most iconic biscuits - and we've turned it into a cheesecake! Yesssssss! - by Kerrie Worner
  • 17 Mar 2019
Prep: 60 Minutes - Easy - Serves 12
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This cheesecake is one hell of an impressipe! Perfect for your next big occasion, it's definitely a dessert to remember! 

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

  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. 

     

    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. 

  • Baking
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Kerrie Worner
Kerrie Worner is a contributor to New Idea Food.

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