STRAWBERRY LATTICE SLICE

Strawberry Lattice Slice is absolutely delicious and easy to make. Why not make it for morning tea at work or an afternoon with friends. It cam be made up to two days ahead - store in an airtight container in the fridge. Don't forget to check out Cheesecake Hints and Tips for some handy ideas when making cheesecakes.

INGREDIENTS

2 teaspoons of powdered gelatine

2 x 250g packets lattice biscuits

250g cream cheese, softened

250g butter, chopped, softened

1 cup caster sugar

2 teaspoons vanilla essence

250g strawberries, finely chopped, plus extra strawberries to serve

Few drops of pink food colouring

Icing sugar, to serve

METHOD

1. Line a 30cm x 20cm (base) pan with baking paper, extending paper on the long sides to help remove the cheesecake when its set. Sprinkle the gelatine over 2 tablespoons of boiling water in a small heatproof jug. Stir until gelatine is dissolved. Allow to cool slightly.

2. Place half the biscuits, sugar side down, evenly over the based of the prepared pan. Trim the biscuits to fit.

3. Using an electric mixer, beat cream cheese and butter in a bowl until light and creamy. Ad caster sugar, vanilla essence and gelatine mixture. Beat until combined. Fold in the chopped strawberries and food colouring until just combined.

4. Spread strawberry mixture evenly over the biscuit base. Top with remaining biscuits, sugar side up. Chill in the fridge for three (3) hours or until set. Cut into squares and dust with icing sugar. Serve with extra strawberries.

Hey presto - Strawberry Lattice Slice!!



HELPFUL HINTS

• When using cream cheese, open the foil packaging and allow it to soften prior to use. It is also a good idea to cut the cream cheese into small blocks. This makes it easier to beat.

• When beating cream cheese, make sure it is completely smooth before adding any other ingredients.

• Allow all ingredients to come to room temperature before starting to make your cheesecake including eggs. This will result in a smoother and creamier cheesecake at the end.


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