Ingredients
250g pkt butternut snap cookies
75g unsalted butter, melted
Filling
1 tbsp gelatine powder
1/4 cup boiling water
500g chilled cream cheese, chopped
395g can sweetened condensed milk
300ml tub thickened cream, whipped
75g meringue nests, roughly broken
3 punnets raspberries
Italian meringue
3 eggwhites
1/2 cup caster sugar
10g pkt freeze-dried strawberries,
optional
Method
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Invert the base of a 23cm round springform pan (base measuring 22cm). Lightly grease and line base and sides with baking paper. 2. Process biscuits in a food processor until finely crushed. With motor operating, add butter, processing until combined. Pack down firmly over base of pan. Refrigerate while preparing filling.
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To make filling, sprinkle gelatine over boiling water in a small heatproof jug. Sit jug in a small saucepan of simmering water. Stir until gelatine is dissolved. Cool slightly.
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Process cream cheese and condensed milk in food processor until smooth. Add gelatine mixture and process until smooth. Transfer to a large bowl. Add whipped cream and meringue and fold in until just combined.
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Reserve 12 raspberries for garnish. Lightly crush a third of the remaining raspberries. Stir whole raspberries through cheesecake mixture then add crushed raspberries and stir a few times until lightly rippled. Spoon into chilled base. Tap pan on bench to settle the mixture. Refrigerate overnight.
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To make Italian meringue, place eggwhites and sugar in a medium heatproof bowl over a small saucepan of gently simmering water, making sure bowl doesn’t touch water. Stir with a whisk until sugar has dissolved. Transfer mixture to the small bowl of an electric mixer. Beat for about 5 minutes or until thick glossy peaks form.
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Remove cheesecake from pan, carefully peel off paper and transfer to a serving plate. Spread meringue on top. Crush freeze-dried strawberries to a powder and sprinkle on top. Garnish with reserved raspberries and serve.
