Violet Crumble Cheesecake Slice
- 3 tsp gelatine powder
- 375g pkt cream cheese, at room temperature
- 1 tsp vanilla essence
- 1/2 cup (115g) caster sugar
- 300ml thickened cream
- 2 x 145g pkts Violet Crumble bites, roughly crushed
- 7 frozen waffles, toasted
- Line the base and sides of a 28 x 18 cm rectangular slice pan with non-stick baking paper.
- Sprinkle the gelatine over 1/4 cup (60ml) of water in a heatproof bowl. Place in a saucepan over simmering water and stir until the gelatine has dissolved. Set aside to cool slightly.
- Use an electric beater to beat the cream cheese, vanilla essence and sugar until smooth. Use clean electric beaters to beat the cream in a small bowl until soft peaks form. Fold the cream into the cream cheese mixture with the gelatine and half the Violet Crumble.
- Cut the waffles to fit base of the prepared pan. Spoon the cheese mixture into the pan and smooth the surface. Refrigerate for 2 hours or until set. Scatter with the remaining Violet Crumble to serve.
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