This no-bake cheesecake has a light, creamy filling and crunchy biscuit base. With raspberries and brandy custard, it’s full of festive flavour.
Serves1212
Prep time30 mins30 minutes, + Cooling and 4 1/2 hours chilling time
+ Cooling and 4 1/2 hours chilling time
Ingredients
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.
Step 2
Place boiling water in a heatproof jug. Sprinkle with gelatine. Stir until the gelatine dissolves. Cool slightly.
Step 3
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.
Step 4
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.
Step 5
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.
