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Bullet slice recipe
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Prep Time: 535 minutes
Cook Time:
Total Time: 535 minutes
Decadent cheesecake with a buttery biscuit crust and elegant chocolate garnish. Pro tip: Use a warm, dry knife for clean slices.
Ingredients:
250g plain sweet biscuits
125g butter, melted
9.00 gm gelatine powder
500g cream cheese, chopped, at room temperature
140g (2/3 cup) caster sugar
180g block Bullets Raspberry White Chocolate, melted
185ml (3/4 cup) thickened cream
8.80 gm vanilla extract
3 x 200g pkts Bullets White Chocolate Raspberry
Instructions:
Prepare a 4cm-deep, 17 x 27cm slice pan by greasing it and lining the base and 2 long sides with baking paper, ensuring the paper overhangs the long sides.
1. Place biscuits in a food processor and blitz until fine crumbs form.
2. Add butter and blend until thoroughly combined.
3. Transfer mixture into the prepared pan.
4. Use a flat-bottomed glass to evenly press and spread the mixture over the base.
5. Chill in the fridge for 20 minutes before proceeding.
In a small heatproof bowl, sprinkle 60ml (1/4 cup) water with gelatine powder and stir until fully combined. Place the small bowl in a larger heatproof bowl and pour boiling water into the larger bowl halfway up the side of the small bowl. Let sit for 5 minutes, stirring occasionally, until gelatine dissolves.
Beat the cream cheese and sugar together until smooth using electric beaters in a bowl. Slowly incorporate the cream, melted chocolate, and vanilla, beating until combined. Add the gelatine mixture and continue to beat until well combined.
1. Spread a thin layer of the cheesecake mixture onto the biscuit base. Place 2 packets of bullets in rows to fully cover the base. Top with the rest of the cream cheese mixture and smooth the surface. Cut the remaining bullets in half lengthwise. Arrange the bullet halves in a decorative herringbone pattern on top of the cheesecake. Refrigerate for at least 6 hours or overnight until firm.