I made this a few days ago and is perfect for any special occasion.



Ingredients :

• 180g blocks dark or milk chocolate, chopped
• 
  1/2 x 250g packet butternut snap biscuits, roughly chopped
• 
  1 1/2 cups raspberry or white n pink marshmallows, plus extra to serve
• 
  1/2 cup homebrand eg coles glace cherries (optional)
• 
  1/2 cup roasted almond kernels (optional)
• 
  1/4 cup boiling water
• 
  2 tsp gelatine powder
• 
  500g cream cheese, softened
• 
  2/3 cup caster sugar
• 
  1/3 cup desiccated coconut
• 
  3 tsp vanilla extract
• 
  1/2 cup thickened cream
• 
  125g punnet raspberries, plus extra to serve
• 
  Extra 300ml thickened cream, whipped
• 
  Mini pink and white marshmallows, to serve

Method:

• Step 1
  Grease a 22cm round (base) springform pan. Line base and side with baking paper.
• 
  Step 2
  Place 400g chocolate in a microwave-safe bowl. Microwave on HIGH (100%), stirring every 30 seconds, for 1 minute 30 seconds or until chocolate is melted and smooth. Cool for 15 minutes. Add biscuits , marshmallows , cherries and almonds . Press biscuit mixture into base of prepared pan, pressing firmly to compact
• 
  Step 3
  Place boiling water in a small heatproof jug. Sprinkle over gelatine . Stir until gelatine dissolves. Cool for 5 minutes.
• 
  Step 4
  Using an electric mixer, beat cream cheese , sugar , coconut and vanilla until light and fluffy. Gradually add cream , beating until mixture thickens slightly. With motor operating, add gelatine mixture, beating until just combined. Fold in raspberries . Pour mixture into pan. Level top. Refrigerate for 6 hours or until set.
• 
  Step 5
  Place remaining chocolate in a microwave-safe bowl. Microwave on HIGH (100%), stirring every 30 seconds, for 1 minute or until chocolate is melted and smooth. Transfer cheesecake to a serving plate. Top with extra whipped cream , mini marshmallows , extra marshmallows and raspberries. Drizzle with melted chocolate

Refrigerate any remaining cheesecake.

I use this biscuit base for many of the cheesecakes I make.

 

[aquarius123]

Yum. Might have to try this at Christmas.

 

[Sethia Soliman]

Woooow! You're on another level. This looks soooo goooood! Wonderful recipe, as always. We really appreciate you for sharing this with us

 

[JayKay]

Ooohhh, this looks so yummy.
Super timing.....for pre-Christmas get togethers, and for Christmas.
Could use just white marshmallows, red strawberries and the green pistachios for a red, green and white Christmas theme.
Many thanks Suzanne Rose.

 

[Suzanne rose]

Ooohhh, this looks so yummy.
Super timing.....for pre-Christmas get togethers, and for Christmas.
Could use just white marshmallows, red strawberries and the green pistachios for a red, green and white Christmas theme.
Many thanks Suzanne Rose.

You can add loads to it or leave things out eg cherries . I'm going to add a lemon cheese cake later today with is really delicious and so easy to make

 

[Joyem]

Looks very rich to me.

 

[Cheb]

I made this a few days ago and is perfect for any special occasion.

View attachment 6751

Ingredients :

• 180g blocks dark or milk chocolate, chopped
• 
  1/2 x 250g packet butternut snap biscuits, roughly chopped
• 
  1 1/2 cups raspberry or white n pink marshmallows, plus extra to serve
• 
  1/2 cup homebrand eg coles glace cherries (optional)
• 
  1/2 cup roasted almond kernels (optional)
• 
  1/4 cup boiling water
• 
  2 tsp gelatine powder
• 
  500g cream cheese, softened
• 
  2/3 cup caster sugar
• 
  1/3 cup desiccated coconut
• 
  3 tsp vanilla extract
• 
  1/2 cup thickened cream
• 
  125g punnet raspberries, plus extra to serve
• 
  Extra 300ml thickened cream, whipped
• 
  Mini pink and white marshmallows, to serve

Method:

• Step 1
  Grease a 22cm round (base) springform pan. Line base and side with baking paper.
• 
  Step 2
  Place 400g chocolate in a microwave-safe bowl. Microwave on HIGH (100%), stirring every 30 seconds, for 1 minute 30 seconds or until chocolate is melted and smooth. Cool for 15 minutes. Add biscuits , marshmallows , cherries and almonds . Press biscuit mixture into base of prepared pan, pressing firmly to compact
• 
  Step 3
  Place boiling water in a small heatproof jug. Sprinkle over gelatine . Stir until gelatine dissolves. Cool for 5 minutes.
• 
  Step 4
  Using an electric mixer, beat cream cheese , sugar , coconut and vanilla until light and fluffy. Gradually add cream , beating until mixture thickens slightly. With motor operating, add gelatine mixture, beating until just combined. Fold in raspberries . Pour mixture into pan. Level top. Refrigerate for 6 hours or until set.
• 
  Step 5
  Place remaining chocolate in a microwave-safe bowl. Microwave on HIGH (100%), stirring every 30 seconds, for 1 minute or until chocolate is melted and smooth. Transfer cheesecake to a serving plate. Top with extra whipped cream , mini marshmallows , extra marshmallows and raspberries. Drizzle with melted chocolate

Refrigerate any remaining cheesecake.

I use this biscuit base for many of the cheesecakes I make.

Thank You, Suzanne rose.
I will make this for Christmas dessert. My Grandsons will LOVE it.
I really like so many of your recipes.

 

[Suzanne rose]

Thank You, Suzanne rose.
I will make this for Christmas dessert. My Grandsons will LOVE it.
I really like so many of your recipes.

You are so welcome and I'm glad you are liking my recipes.
What ever I put up are my family and friends favourites

 

[Suzanne rose]

Has anyone made this , I shared it ages ago would love to hear from you

 

[Cheb]

You are so welcome and I'm glad you are liking my recipes.
What ever I put up are my family and friends favourites

Hi Suzanne rose. I was going to make your cheesecake last Christmas but my daughter-in-law said that she would make dessert. As we were only 5 adults and 2 children it would have been too much. Maybe I will make it this Christmas. I do like your recipes.

 

[Suzanne rose]

Hi Suzanne rose. I was going to make your cheesecake last Christmas but my daughter-in-law said that she would make dessert. As we were only 5 adults and 2 children it would have been too much. Maybe I will make it this Christmas. I do like your recipes.

Can you believe how fast this years going. Christmas will be here before we know it !