Iced VoVo Bavarian cheesecake

7 Method Steps

Step 1

Grease and line the base and side of a 20cm springform pan with baking paper.

Step 2

Place the plain biscuits in a food processor and process until they resemble fine crumbs. Add the butter . Process until well combined. Press the mixture evenly over the base and up side of prepared pan. Place in the fridge for 30 minutes to chill.

Step 3

Meanwhile, place the raspberries in a clean food processor and process until pureed. Strain through a fine sieve and discard the seeds. Use electric beaters to beat the cream cheese , sugar and vanilla in a bowl until smooth. Beat in the buttermilk and half of the raspberry puree until combined.

Step 4

Place 2 tbs water in a small microwavesafe bowl. Sprinkle with the gelatine and stir to combine. Set aside for 2-3 minutes or until the gelatine softens. Microwave on High for 10 seconds (do not overheat). Use a fork to whisk until the gelatine dissolves. Set aside to cool slightly.

Step 5

Add the gelatine mixture to the cheesecake mixture and beat until well combined. Spoon the mixture over the biscuit base and smooth the surface. Cover with plastic wrap and place in the fridge for 6 hours or overnight until set.

Step 6

Spoon the raspberry jam over the top of the cheesecake and use the back of a spoon to spread evenly to cover the surface.

Step 7

Use electric beaters to beat the cream , remaining raspberry puree and extra sugar in a bowl until firm peaks form. Transfer to a piping bag fitted with a large round nozzle. Pipe peaks of cream close together around the inside edge of the cheesecake, leaving the centre exposed. Sprinkle cheesecake with coconut and top with Iced Vovo biscuit halves to decorate.