Name: This Monte Carlo Cheesecake recipe takes just 45 minutes to make
Prep time: 25 min
Total time: 25 min
Yield: 12
Ingredients: 250g packet of Arnott’s Granita biscuits; 100g unsalted butter, melted; ½ cup desiccated coconut; 2 tablespoons honey; 2 tablespoons raspberry conserve; 300ml tub thickened cream, whipped; Sliced Arnott’s Monte Carlo biscuits, to decorate; FILLING; 200g pink marshmallows; 3 teaspoons powdered gelatine; 2 x 250g blocks cream cheese, chopped, at room temperature; ¼ cup caster sugar; 300ml tub thickened cream, whipped

This Monte Carlo Cheesecake recipe takes just 45 minutes to make

It's one of Australia's most iconic biscuits - and we've turned it into a cheesecake! Yesssssss!

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Serves 12

Prep

25M

Resting

20M

This cheesecake is one hell of an impressipe! Perfect for your next big occasion, it’s definitely a dessert to remember!

Ingredients

250g packet of Arnott’s Granita biscuits

100g unsalted butter, melted

½ cup desiccated coconut

2 tablespoons honey

2 tablespoons raspberry conserve

300ml tub thickened cream, whipped

Sliced Arnott’s Monte Carlo biscuits, to decorate

FILLING

200g pink marshmallows

3 teaspoons powdered gelatine

2 x 250g blocks cream cheese, chopped, at room temperature

¼ cup caster sugar

300ml tub thickened cream, whipped

Method

Invert the base of a 23cm springform pan (base measuring 22cm). Grease the base and side, lining the base with baking paper.

Process broken biscuits in a food processor until finely crushed. Add butter. Process until just combined. Add coconut and honey. Pulse until just combined. Press evenly over the base and up the side of the prepared pan. Refrigerate.

To make filling, place marshmallows and ¼ cup water in a medium saucepan over low heat. Stir for about 5 minutes or until melted and smooth. Transfer to a bowl. Cool for about 20 minutes.

Meanwhile, sprinkle gelatine over ¼ cup water in a small heatproof jug. Sit jug in a saucepan of simmering water. Stir until dissolved. Remove the jug from the pan. Cool slightly.

Beat cream cheese and sugar in the large bowl of an electric mixer until smooth. With the motor operating on a low speed, pour in the cooled gelatine mixture in a thin, steady stream, beating until combined. Fold in whipped cream. Gently fold through marshmallows until just combined to create a marbled effect. Spoon into pan.

Stir conserve in a small bowl until smooth. Drizzle over the top of the filling. Gently swirl through the filling to create a marbled effect. Refrigerate, and cover, overnight.

To serve, remove the side of the pan. Transfer the cheesecake to a serving plate. Top with whipped cream. Decorate with sliced biscuits.

TIP: Undecorated cheesecake can be made up to two days ahead. Store in an airtight container in the fridge. Decorate just before serving. We used Rose’s Raspberry Conserve, however any raspberry jam can be used.

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