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How to make Frozen berry and coconut cheesecake

Yield = 12
Prep time: 0:20
Cook time: 0:15
Total time: 0:35

Ingredients

  • Melted butter, to grease
  • 2 x 75g pkts toasted slivered almonds
  • 215g (1 cup) caster sugar
  • 125ml (1/2 cup) water
  • 180g plain sweet biscuits (such as Arnott's Nice)
  • 125g butter, melted
  • 2 x 120g punnets raspberries

Filling

  • 2 x 250g pkts cream cheese, at room temperature
  • 1 x 395g can sweetened condensed milk
  • 375ml (1 1/2 cups) thickened cream
  • 50g (1/2 cup) coconut milk powder

Method

  • Step 1 Brush a 22cm (base measurement) springform pan with melted butter to lightly grease. Line the base with non-stick baking paper.
  • Step 2 Line a baking tray with non-stick baking paper. Spread almonds over tray. Place sugar and water in a saucepan and stir over low heat for 5 minutes or until sugar dissolves. Increase heat to medium and boil, without stirring, occasionally brushing down the side of the pan with a pastry brush dipped in water, for 6-8 minutes or until golden. Pour toffee over almonds. Set aside for 15 minutes to cool. Break into pieces.
  • Step 3 Place the praline in the bowl of a food processor and process until coarsely crushed. Place 100g (1/2 cup) of praline in an airtight container until required. Add biscuits to remaining praline and process until fine crumbs form. Add melted butter and process until combined. Transfer mixture to prepared pan and use a glass to press mixture over base of pan. Place in the fridge until required.
  • Step 4 To make filling, place cream cheese, condensed milk, cream and coconut milk powder in the bowl of a food processor and process until smooth. Pour over the base and smooth the surface. Place in the freezer for 8 hours or until firm.
  • Step 5 Remove cheesecake from the freezer and set aside for 40 minutes. Top with raspberries and sprinkle with reserved praline. Cut into slices to serve.