Name of Recipe: Cherry Ripe Cheesecake Slice from 100 Years of Sweet Baking Memories, a condensed milk recipe book.
Number of People: 12 - 16 serves
Ingredients:
200g Nice biscuits or any sweet biscuit
30g dessicated coconut
125g butter, melted
3 x 55g cherry ripe bars cut into 3cm pieces
300 mls thickened cream
250g light cream cheese, softened
55g lemon juice
400g can sweetened condensed milk
3 tsp gelatine
55g boiling water
extra cherry ripe bar for decorating or you could use grated chocolate instead.
Preparation:
Grease & line an 18 cm x 28 cm lamington pan.
Chop the 3 cherry ripe bars for 2 sec/speed 6. Set aside. No need to wash the TM bowl.
With the butterfly in place, beat the cream on speed 3.5 until soft peaks form. The time varies according to the freshness of your cream so stay close by and keep an eye on it. Remove the cream with a spatula and set it aside with the cherry ripe bars. No need to rinse the bowl.
Place the biscuits, coconut and butter into the TM bowl and mix 10 sec/speed 5. Press the mixture firmly into the prepared pan and refrigerate for 30 minutes.
Rinse and dry the bowl. Add the cream cheese, lemon juice and condensed milk and mix 20 sec/speed 7 until smooth.
Dissolve gelatine in boiling water and fold it into the cream cheese mixture with a spatula.
Add the cream and cherry ripe bars and mix 15 sec/reverse/speed 2.
Pour the mixture over the base, decorate with slivers of cherry ripe or grated chocolate and refrigerate for 2 hours.
Cut into squares to serve.
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