Desserts

Peppermint Crisp No-Bake Cheesecake

170g (or 1 pack) Arnott’s Nice biscuits, crushed
6 large tablespoons butter
250g cream cheese (1 1/2 tubs Philadelphia cream cheese)
1 can condensed milk
Juice of 1 lemon
2-3 tablespoons gelatine, dissolved well in boiling water (6 or more tablespoons)
1 grated Peppermint Crisp chocolate bar
A few drops peppermint essense
2 drops green food colouring
1 heaped teaspoon cocoa

First Layer
1. Mix melted butter with crushed biscuits til very sticky
2. Press into a foil lined cake tray
3. Place in fridge to set while preparing all other ingredients.
4. Mix 3/4 can condensed milk, 187g cream cheese, 3/4 lemon juice, peppermint essense, green food colouring, 3/4 gelatine until mixed well and there are no lumps present.
5. Pour into the chilled cake tray and let set for 3 hours.

Second Layer
1. Mix the rest of the condensed milk, cream cheese and remaining gelatine as before (make enough for a thin second layer)
2. Add cocoa to the mix
3. Carefully spread the mix over the top of the set peppermint later.
4. Allow to set for another hour before decorating with grated chocolate, then allow to set overnight before serving.

Raspberry Cheesecake Ice Cream
As found at taste.com.au

1 x 1.25L ctn Streets Blue Ribbon vanilla ice-cream
2 x 120g punnets raspberries
125g Arnott’s Granita biscuits
60g butter, melted
2 x 250g pkts cream cheese, at room temperature
70g (1/3 cup) caster sugar
125ml (1/2 cup) thickened cream

1. Transfer the ice-cream to a large bowl. Set aside at room temperature to soften slightly.
2. Meanwhile, place the raspberries in a bowl and use a fork to coarsely mash.
3. Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until almost combined. Transfer to a bowl and use your hands to mix until well combined.
4. Use an electric beater to beat the cream cheese and sugar in a bowl until smooth. Add the cream and beat until just combined.
5. Add the cream cheese mixture to the ice-cream and fold until well combined. Reserve 1/4 cup of the biscuit mixture. Add the remaining biscuit mixture to the ice-cream mixture and fold until just combined. Add the mashed raspberries and fold to create a swirled effect.
6. Pour the mixture into a 6cm-deep, 20 x 10cm (base measurement) loaf pan. Sprinkle with the reserved biscuit mixture to evenly coat. Cover with plastic wrap or foil. Place in the freezer for 6 hours or overnight, or until firm.
7. Remove the ice-cream from the fridge 5-10 minutes before serving to soften slightly. Scoop among serving bowls and serve immediately.