Feed a crowd with this light and fluffy icebox cheesecake.
Ingredients
- 500g granita biscuits
- 250g butter, melted
- 3 tsp gelatine
- 500g cream cheese
- 1 cup caster sugar
- 1 tsp vanilla essence
- 600ml cream
Method
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Step 1In a food processor, blitz biscuits into a fine crumb. Add melted butter and blitz to combine. Pour 2/3 of the biscuit mixture into a large rectangular baking dish and press into a firm even layer. Refrigerate while you prepare the filling. Reserve remaining biscuit mixture.
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Step 2Sprinkle gelatine over 1/2 cup cold water in a bowl. Leave for 5 minutes to soften, then place in a small saucepan filled with 2cm simmering water. Stir gelatine mixture until gelatine has completely dissolved. Pour in another 1/2 cup cold water, stir to combine, then place in the fridge for 10 minutes to cool.
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Step 3In a stand mixer or using hand-held beaters, beat cream cheese, sugar and vanilla until smooth. Set aside. Add cream to bowl of stand mixer with the whisk attachment and beat until starting to thicken. With the beaters running, steadily pour in gelatine liquid. Add cream cheese mixture and beat until smooth and thick.
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Step 4Pour mixture over biscuit base in baking dish. Sprinkle reserved biscuit crumb over the top. Cover entire dish with clingfilm. Refrigerate for at least 4 hours.
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Step 5Slice into squares to serve.
Recipe Notes
I used a very large 34cm x 24cm deep baking dish.
+ 4 hrs refrigeration.
I popped some leftover cheesecake, well-wrapped, into the freezer for 4 hours. The result was a delicious chilled dessert, like a soft ice-cream.
You can use any plain sweet biscuit for the base and topping.
Recipe and photo by Greer Worsley.
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