250g plain chocolate biscuits
125g unsalted butter, melted
1 tbsp powdered gelatine
350g cream cheese, softened
2 tsp vanilla bean paste*
2/3 cup caster sugar
400ml thickened cream
Raspberries, to garnish
2 Flake bars, crumbled, to garnish.
Place the chocolate biscuits in a food processor and process until finely crushed. Mix in the melted butter until fully combined and crumbly, and then divide the mixture between the bases of a Baker’s Secret 12 Cup Loose Base Square Dessert Pan, pressing in firmly. Chill for 20 minutes.
Sprinkle the gelatine over 1/4 cup cold water in a small heatproof bowl. Allow to stand for a few minutes until firm and spongy, and then place the bowl over a larger bowl of boiled water. Stir until gelatine has dissolved. Set aside.
Place the cream cheese, vanilla bean paste, sugar and cream in a large bowl. Beat with electric hand held beaters for 5 minutes or until smooth and thick. Add the gelatine and beat until fully combined.
Spoon the mixture into the dessert pan, over the biscuit base. Refrigerate for 3-4 hours until very firm.
To serve, remove each cheesecake by pushing each loose base of the pan upward. Use a spatula to loosen from the sides of the pan if needed. Decorate with raspberries and crumbled flake bar.
*Note: If vanilla bean paste is unavailable, use the seeds from two scraped vanilla bean pods.
Recipe provided by Baker’s Secret.