Raspberry Cheesecake Slice Recipe

Ingredients :

Preparation & cook time : 35 minutes (plus refrigeration)

Serves 12

• 2 egg whites

• ¾ cup (60g) desiccated coconut

• ¾ cup (60g) shredded coconut

• ¹/₃ cup (75g) caster sugar

• 3 teaspoons gelatine

• ¼ cup (60ml) water

• 500g cream cheese, softened

• ½ cup (110g) caster sugar, extra

• 300ml cream

• 1 teaspoon vanilla extract

• 300g raspberries

Method :

1. Preheat oven to 180°C/160°C fan-forced. Grease deep 19cm-square cake pan; line base and sides with baking paper, extending paper 5cm above edges.

2. Beat egg whites lightly in medium bowl, stir in coconuts and sugar; press mixture firmly over base of pan.

3. Bake base about 15 minutes or until browned lightly. Cool.

4. Meanwhile, sprinkle gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves. Cool 5 minutes.

5. Beat cheese and extra sugar in medium bowl with electric mixer until smooth; beat in cream and extract. Stir in gelatine mixture.

6. Sprinkle half the raspberries over base; spread with filling. Blend or process remaining raspberries; strain. Drizzle raspberry puree over cheesecake, pull skewer backwards and forwards several times for marbled effect. Refrigerate 3 hours or overnight.

Baking Tips Storage : Slice can be stored, covered, in the refrigerator for up to three days.

Food Facts & Glossary of Baking Ingredients desiccated coconut is concentrated, dried, unsweetened and finely shredded coconut flesh. shredded coconut is unsweetened thin strips of dried coconut. caster sugar is superfine or finely granulated table sugar. cream cheese commonly called Philadelphia or Philly; a soft cows-milk cheese with a fat content of at least 33%. cream : we use pouring cream also known as pure cream. vanilla extract is vanilla beans that have been submerged in water. Vanilla essence is not a suitable substitute.

√  gluten-free    √  wheat-free    √  yeast-free    √  nut-free