250g pkt butternut snap cookies
75g unsalted butter, melted
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
1/2 cup caster sugar
10g pkt freeze-dried strawberries,
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.
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.
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.
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.
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.
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.