recipes_Australia_June_2017

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