Raspberry and White Chocolate Cheesecake Slice
- 2 x 90g pkts coconut macaroons
- 70g butter, melted
- 200g white chocolate, chopped
- 375g light cream cheese
- 2 tbs caster sugar
- 1 tbs gelatine powder
- 1/4 cup (60ml) boiling water
- 300ml thickened cream
- 2 cups frozen or fresh raspberries
- Lightly grease and line a 20cm x 30cm slice tin with baking paper. Finely crush coconut macaroons into a bowl. Pour in melted butter. Stir to combine. Press firmly into base of tin with the back of a spoon. Refrigerate while preparing filling.
- Melt white chocolate in a bowl over hot water. Cool to room temperature.
- Beat cream cheese and caster sugar in a bowl until smooth. Dissolve gelatine in boiling water. Add to the cream cheese mixture with cooled chocolate and beat until well combined.
- Whip thickened cream to form soft peaks. Fold into mixture with raspberries until just combined. Spoon over the biscuit base, smooth surface and tap on bench to remove air bubbles.
- Cover and refrigerate 2-3 hours until set. Slice into 12 squares and serve topped with extra raspberries, if desired.
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