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Iced VoVo Bavarian cheesecake recipe
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Prep Time:
40 minutes
Cook Time:
5 minutes
Total Time:
45 minutes
Decadent raspberry coconut cheesecake topped with iconic Arnott's Iced Vovos biscuits.
Ingredients:
  • 250g packet plain sweet biscuits
  • 125g unsalted butter, melted
  • 200g frozen raspberries, thawed
  • 250g packet cream cheese, at room temperature, chopped
  • 100g (1/2 cup) caster sugar, plus 1 tbs, extra
  • 4.40 gm vanilla extract
  • 375ml (1 1/2 cups) buttermilk
  • 9.00 gm gelatine powder
  • 80g (1/4 cup) raspberry jam, strained
  • 200ml thickened cream
  • Desiccated coconut, to sprinkle
  • 6 Arnott’s Iced Vovo biscuits, halved diagonally
Instructions:
  • Prepare the 20cm springform pan by greasing and lining the base and sides with baking paper.
  • Pulse plain biscuits in a food processor until fine crumbs form. Add butter and process until fully combined. Press mixture evenly into prepared pan. Chill in the fridge for 30 minutes.
  • Puree the raspberries in a clean food processor until smooth, then strain through a fine sieve to remove the seeds. In a bowl, beat cream cheese, sugar, and vanilla until smooth using electric beaters. Mix in buttermilk and half of the raspberry puree until combined.
  • In a small microwave-safe bowl, combine 2 tablespoons of water with gelatine. Let it sit for 2-3 minutes until the gelatine softens. Microwave for 10 seconds on High (careful not to overheat). Whisk with a fork until the gelatine dissolves. Allow it to cool slightly before using.
  • Combine the gelatine mixture with the cheesecake mixture, beating until fully mixed. Spread the mixture over the biscuit base, ensuring a smooth surface. Cover with plastic wrap and refrigerate for 6 hours or overnight until firm.
  • Spread the raspberry jam over the cheesecake using the back of a spoon to ensure even coverage.
  • Whip the cream, raspberry puree, and extra sugar together with electric beaters until stiff peaks form. Transfer the mixture to a piping bag with a large round nozzle. Pipe the cream in peaks around the inside edge of the cheesecake, leaving the middle open. Sprinkle coconut on the cheesecake and place Iced Vovo biscuit halves on top for decoration.

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