Ingredients
Melted butter, to grease
½ cup frozen raspberries
2 Tbsp water
1 Tbsp icing sugar mixture, sifted
100g Arnott’s Granita biscuits
Extra 50g unsalted butter, melted
1½ tsp gelatine powder
Extra 2 Tbsp water
100g white cooking chocolate, chopped
½ cup sour cream
250g block cream cheese, chopped, at room temperature
Extra ⅓ cup icing sugar mixture
Extra ¼ cup frozen or fresh raspberries, chopped
Method
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Grease bar tin with butter, then line base and sides with baking paper. Put raspberries, water and sugar in the small bowl of a food processor and pulse until smooth. Strain through a fine sieve. Set aside.
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Put biscuits in a small bowl of a food processor and process until finely crushed. Add extra butter. Pulse until combined, then spoon into prepared tin and press down firmly to make a level base. Refrigerate for 30 minutes or until firm.
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Meanwhile, combine gelatine and extra water in a microwave-safe bowl and set aside for 5 minutes. Put chocolate and ¼ cup of the sour cream in a large heatproof bowl set over a medium saucepan of simmering water, making sure base of bowl does not touch water. Stir for 3 minutes or until smooth. Remove from heat and set aside to cool. Microwave gelatine mixture on high/100% for 20 seconds or until gelatine dissolves. Set aside for 5 minutes to cool.
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Put cream cheese, extra sugar and remaining sour cream in a large bowl and beat, using an electric hand mixer, for 2 minutes or until smooth. Add chocolate and gelatine mixture and beat until well combined. Fold in extra berries. Spoon mixture over biscuit base and smooth surface. Drizzle over 2 Tbsp of the reserved raspberry sauce and, using a skewer, swirl sauce through cream cheese mixture. Refrigerate for 6 hours or overnight until set. Remove from tin. Slice and serve with remaining raspberry sauce on the side.
Cook's tips
You could also use strawberries or blueberries instead of the raspberries. Or, use a mixture, ensuring the total quantity of fruit remains ¼ cup.
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