A Monte Carlo Cheesecake recipe that takes only 45 mins to make
This Monte Carlo Cheesecake recipe is a dreamy dessert inspired by the iconic Aussie biscuit, and takes under an hour to make.
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Cooking tools:
- Springform pan
- Food processor
- Stand mixer
- Refrigerator
- Pitcher
- Saucepan
- Stove
- Mixing bowl
- Spatula
- Whisk
- Measuring cup
- Parchment paper
- Serving platter
- Airtight container
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 250g packet of Arnott’s Granita biscuits
- 100g unsalted butter, melted
- ½ cup desiccated coconut
- 2 tablespoons honey
- 2 tablespoons raspberry conserve
- 300ml tub thickened cream, whipped
- Sliced Arnott’s Monte Carlo biscuits, to decorate
- 200g pink marshmallows
- 3 teaspoons powdered gelatine
- 2 x 250g blocks cream cheese, chopped, at room temperature
- ¼ cup caster sugar
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