JUNE 2017 recipes+ 21
family sweets
Cookies & Cream
Cheesecake Slice
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.
- BUYING Look for un-iced
plain wheat biscuits without
any added flavour. - CRUSHING Place biscuits
in a food processor and process
until finely crushed. Alternatively,
place biscuits in a plastic food
storage bag and pound with a
rolling pin until finely crushed. - USING As well as slices, crushed
biscuits are great in truffles and
also cheesecake bases.
BISCUIT
KNOW-HOW
M AKE AHEAD
This slice can be
made up to 2 days
ahead. Store in an
airtight container
in the fridge