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Neenish cheesecake
Neenish cheesecake
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Prep Time:
405 minutes
Cook Time:
Total Time:
405 minutes
Giant no-bake neenish tart cheesecake for a crowd-pleasing treat.
Ingredients:
  • 250g shortbread biscuits
  • 100g unsalted butter, melted, plus 1 tsp, extra, for icing
  • 90g (1/4 cup) raspberry jam
  • 250g cream cheese, at room temperature
  • 70g (1/3 cup) caster sugar
  • 8.80 gm vanilla extract
  • 600ml thickened cream
  • 9.00 gm gelatine powder
  • 12.00 gm icing sugar, plus extra, to serve
  • 60g white chocolate, chopped
  • 125g fresh raspberries, to serve
  • 300g (2 cups) icing sugar, sifted
  • 5.00 gm cocoa powder, sifted
  • 40.00 gm boiling water
  • Pink food colouring, to tint
Instructions:
  • Prepare the springform pan by flipping its base, greasing both sides, and lining the base with baking paper, allowing the edges to hang over. Secure the base back in the pan. Using a food processor, crush the biscuits into fine crumbs, then add the butter and mix well. Press this mixture firmly into the base and up the side of the pan. Chill in the fridge for 30 minutes until set.
  • Spread prepared base with jam. Beat cream cheese, caster sugar, and 1 tsp vanilla with an electric mixer until smooth. In a separate bowl, beat 185ml (3⁄4 cup) cream with an electric beater until soft peaks form. Dissolve 1 tsp gelatine powder in 1 tbs warm water, then fold it into the cream cheese mixture. Gently fold in the beaten cream. Pour the mixture over the base and refrigerate for 1 hour.
  • Using an electric beater, whip icing sugar, remaining 415ml cream, and 1 tsp vanilla in a bowl until soft peaks form. In a small heatproof bowl, mix 2 tbs warm water with remaining 2 tsp gelatine powder until well combined. Create a water bath by placing the smaller bowl in a larger heatproof bowl with boiling water halfway up. Let the gelatine dissolve, stirring occasionally. Quickly fold the warm gelatine mixture into the cream mixture before it sets. Spread over the cheesecake mixture and refrigerate for 4 hours until set.
  • In a small microwave-safe bowl, combine the chocolate and an additional 1 tsp of butter. Microwave on High in 30-second intervals, stirring each time, until completely melted (about 11⁄2 minutes). Pour the melted chocolate mixture over the cheesecake and let it sit for 10 minutes to set.
  • Prepare the icing by combining 150g (1 cup) icing sugar, cocoa, and 1 tablespoon boiling water in a bowl. Stir until thick and spreadable. Adjust consistency with a few more drops of water, if needed. Spread the chocolate icing over one half of the tart while it's warm, making sure to cover only one side. Tap gently to level and remove air bubbles. Let it set for 5 minutes. In another bowl, mix the remaining 150g (1 cup) icing sugar and 1 tablespoon boiling water, then tint with pink food coloring. Spread the pink icing over the other half of the tart. Chill in the fridge for 10 minutes until set. Before serving, top the tart with raspberries and a sprinkle of icing sugar.

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