Neenish cheesecake

Neenish cheesecake

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Weve turned the classic neenish tart into a super-sized no-bake cheesecake, perfect for sharing with friends.

The ingredient of Neenish cheesecake

  1. 250g shortbread biscuits
  2. 100g unsalted butter, melted, plus 1 teaspoon, extra, for icing
  3. 90g (1/4 cup) raspberry jam
  4. 250g cream cheese, at room temperature
  5. 70g (1/3 cup) caster sugar
  6. 2 teaspoons vanilla extract
  7. 600ml thickened cream
  8. 3 teaspoons gelatine powder
  9. 1 tablespoon icing sugar, plus extra, to serve
  10. 60g white chocolate, chopped
  11. 125g fresh raspberries, to serve
  12. 300g (2 cups) icing sugar, sifted
  13. 2 teaspoons cocoa powder, sifted
  14. 2 tablespoons boiling water
  15. Pink food colouring, to tint

The instruction how to make Neenish cheesecake

  1. str_replace('ufeff','',Invert the base of an 8cm-deep, 20cm springform pan and grease base and side. Line the base with baking paper then, allowing the edges to overhang, secure base back in the pan. Process the biscuits in a food processor until fine crumbs form. Add the butter and process until well combined. Transfer mixture to prepared pan and press firmly into the base and up the side. Place in the fridge for 30 minutes or until firm.)
  2. str_replace('ufeff','',Spread jam over the prepared base. Use an electric mixer to beat cream cheese, caster sugar and 1 tsp vanilla until smooth. Use an electric beater to beat 185ml (3⁄4 cup) cream in a bowl until soft peaks form. Place 1 tbs warm water in a small heatproof bowl. Sprinkle 1 tsp gelatine powder over and stir until combined. Place the bowl in a larger heatproof bowl. Pour boiling water into the larger bowl until it reaches halfway up the side of the smaller bowl. Set aside, stirring occasionally, until the gelatine dissolves. Fold into the cream cheese mixture. Fold in the beaten cream. Pour into the base and spread to smooth. Place in fridge for 1 hour.)
  3. str_replace('ufeff','',Use an electric beater to beat icing sugar, remaining 415ml cream and 1 tsp vanilla in a bowl until soft peaks form. Place 2 tbs warm water in a small heatproof bowl. Sprinkle with the remaining 2 tsp gelatine powder and stir until well combined. Place bowl in a larger heatproof bowl. Pour boiling water into the larger bowl until it reaches halfway up the side of the smaller bowl. Set aside, stirring occasionally, until the gelatine dissolves. Working quickly, fold the warm gelatine mixture into the cream mixture before it sets. Spread over the cheesecake mixture. Place in fridge for 4 hours, until set.)
  4. str_replace('ufeff','',Place the chocolate and extra 1 tsp butter in a small microwave-safe bowl. Cook, stirring every 30 seconds, on High for 11⁄2 minutes or until melted. Spread over the cheesecake. Set aside for 10 minutes to set.)
  5. str_replace('ufeff','',For the icing, place 150g (1 cup) icing sugar in a bowl. Add the cocoa and 1 tbs boiling water. Stir until it becomes a thick spreadable icing. Add a few more drops of water, if mixture is too thick. Spread icing over half the tart while still warm, tilting slightly so it only covers one side. Tap to level and remove any air bubbles. Allow to set for 5 minutes. Repeat with remaining 150g (1 cup) icing sugar and 1 tbs boiling water in a separate bowl. Tint with pink food colouring. Spread pink icing over other half of tart. Place in fridge for 10 minutes or until set. Top with raspberries and dust with extra icing sugar just before serving.)

Nutritions of Neenish cheesecake

fatContent:
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fibreContent:
proteinContent:
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