Arnott’s Butternut Snap Raspberry Cheesecake Tart

This smooth, creamy cheesecake looks fancy but is easy to make. Featuring Arnott’s Butternut Snap biscuits and packed with tasty raspberries. This cheesecake is the perfect summer entertaining desert!

Servings:8-10
Occasion:Dessert, Snack
Cooking Time:0 mins
Chill Time:4 hrs

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Made with

Butternut Snap

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Ingredients

Tart Base

250g Arnott’s Butternut Snap biscuits
70g unsalted butter, melted

Raspberry Filling

125g frozen raspberries
1 tbsp icing sugar
1 tsp gelatine powder
1 tbsp boiling water

Cheesecake Filling

250g pkt cream cheese, softened
1/3 cup caster sugar
1 tsp vanilla extract
½ cup (125ml) thickened cream
1 ½ tsp gelatine
2 tbsp boiling water

Preparation

Step 1

Tart Base: Blend 170g (around 2/3 pack) Arnott’s Butternut Snap biscuits (keep remaining biscuits to garnish) in a food processor until crushed. Add butter and process until combined.

Step 2

Press mixture firmly into the base of a loose-bottomed, fluted 11cm x 35cm tin. Place in the fridge while you make the filling.

Step 3

Raspberry filling: Lightly crush thawed raspberries and sugar with a fork.

Step 4

Combine gelatine and water in a small bowl. Mix well until dissolved. Whisk into raspberry mixture and leave to stand until mixture thickens slightly (thickened cream consistency).

Step 5

Cheesecake Filling: Combine gelatine in a small bowl with boiling water. Stir until dissolved.

Step 6

Beat cream cheese, sugar, vanilla and cream in bowl, using an electric mixer until combined. Lightly beat gelatine into cream mixture.

Step 7

Spoon mixture onto tart base. Add spoonsful of raspberry filling and swirl mixture using a skewer.

Step 8

Chill for 4 hrs until set.

Step 9

Roughly chop reserved cookies and sprinkle over tart. Serve.

Notes