No-bake raspberry and brandy custard cheesecake
This no-bake cheesecake has a light, creamy filling and crunchy biscuit base. With raspberries and brandy custard, it’s full of festive flavour.
Note: + Cooling and 4 1/2 hours chilling time
- 250g butternut snap biscuits
- 100g butter, melted
- 1 tbs gelatine powder
- 1/4 cup (60ml) boiling water
- 500g cream cheese, softened
- 1/2 cup (110g) caster sugar
- 1kg Pauls Brandy Flavoured Custard
- 250g raspberries
- 100g dark chocolate melts, melted
- Mint leaves, to serve
Grease a 20cm (base measurement) round springform pan and line the base with baking paper. Process biscuits in a food processor until finely crushed. Add butter and process until well combined. Transfer biscuit mixture to the prepared pan. Use the back of a spoon to spread and press the mixture over the base of the pan. Place in the fridge for 30 mins to chill.
Place boiling water in a heatproof jug. Sprinkle with gelatine. Stir until the gelatine dissolves. Cool slightly.
Use an electric mixer to beat cream cheese and sugar in a large bowl until smooth. Beat in 600g of the custard. Add the gelatine mixture and beat to combine. Add half the raspberries and gently fold to combine. Spoon the cream cheese mixture over the biscuit base in the pan and use a palette knife to smooth the surface. Place in the fridge for 4 hours or until set.
Meanwhile, line a baking tray with baking paper. Spread chocolate over the prepared tray. Place in the fridge to set. Use a small star-shaped cutter to cut star shapes from chocolate.
Transfer the cheesecake to a large serving platter. Top with chocolate stars and remaining raspberries. Sprinkle with mint. Cut into wedges and serve with the remaining custard.