Lattice Cheesecake Slice

LATTICE CHEESECAKE SLICE

taken from Herald Sun 1/4/1997.

 

 

INGREDIENTS

 

2 packets of lattice biscuits

250g cream cheese (at room temperature)

250g unsalted butter (at room temperature)

200g caster sugar

1 sachet gelatine

1/4 cup boiling water

juice of a half a lemon. (lemon at room temp)

 

METHOD

 

1.   Line a lamington tin with baking paper.

2.   Arrange one packet of the lattice biscuits side down on the paper. Put aside.

3.   Juice the half of lemon.  If your lemon is firm, put in microwave to soften.

4.   Beat the cream cheese, butter and sugar with the lemon juice until smooth.

5.   Mix the sachet of gelatine with the boiling water  until dissolved.

6.   Add gelatine mixture to the cream cheese mixture.  Beat again until smooth.

7.   Pour over biscuits.

8.   Top with the other packet of biscuits, being sure to place them sugar side up this time.

9.   Refrigerate until set.

10. Cut and enjoy.

 

If you wish to make these as mini cheesecake slices, you can either cut the biscuits (step 2) or wait until they are set.

 

Mum used to make these cheesecake slices.  Lattice biscuits are great because they are patterned. However, when these biscuits are unavailable, mum used to use other biscuits that also have a pattern on them.  From time to time, she used to use SAO  biscuits (dry biscuits) which, had the effect of making the cheesecake slice not as sweet and less calories.