Arnott's Scotch Finger Strawberry Shortcake Cheesecake

Arnott's Scotch Finger Strawberry Shortcake Cheesecake

Arnott's Product
Scotch Finger >
  • Servings: 10
  • Occasion: Dessert, Entertaining
  • Prep time: 45 minutes
  • Chill time: 6-8 hours


  • 2 x 250g packets Arnott’s Scotch Finger Biscuits
  • 125g unsalted butter, melted
  • 300ml tub thickened cream, whipped
  • Fresh strawberries, to decorate
  • 250g punnet strawberries, hulled
  • 280g packet pink and white marshmallows
  • 2 x 250g blocks cream cheese, chopped, at room temperature
  • ¾ cup icing sugar mixture
  • 2 teaspoons vanilla extract
  • 300ml tub thickened cream, whipped

Preparation

Step 1 Invert base of a 23cm round springform pan (base measures 22cm). Grease base and side and line base with baking paper.


Step 2 Reserve 4 biscuits. Process remaining biscuits in a food processor until finely crushed. Add butter. Process until combined. Press over base and up side of pan. Refrigerate while making filling.


Step 3 To make filling, process strawberries in same, clean food processor until smooth. Strain through a fine sieve, discarding seeds.


Step 4 Place marshmallows and 2 tablespoons water in a large heatproof bowl. Microwave on High (100%) in 30 second bursts for about 1 to 2 minutes, or until marshmallows are melted. Remove.


Step 5 Process cream cheese, sugar and vanilla in same, clean food processor until smooth. Add marshmallow mixture and strawberry puree. Process until combined. Transfer to a large bowl. Fold in whipped cream. Pour into biscuit case. Cover.


Step 6 Refrigerate for at least 6 hours, or overnight until firm.


Step 7 To serve, cut reserved biscuits in half. Decorate cheesecake with whipped cream, strawberries and reserved biscuits

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