Boysenberry Moro Bar cheesecake

Ingredients

1 tbsp gelatine
¾ cup boiling water
410g can boysenberries, syrup reserved
2 tbsp cornflour
2 tsp sugar
2-3 Moro Bars, sliced
1 ½ packets malt biscuits, crushed
115g butter, melted
300g cream cheese
300ml cream
2 tbsp lemon juice
¾ cup sugar

Method

Line the base and sides of a 22cm springform tin with baking paper. Dissolve the gelatine in boiling water and set aside to cool. Whisk the cornflour and first measure of sugar into the reserved boysenberry syrup and microwave for 2-3 minutes until thick. Mix the melted butter through the crushed biscuits and press into the lined tin. Set in the fridge. Whisk cream until soft peaks form and set aside. Mix cream cheese, lemon juice, second measure of sugar and beat until smooth and the mixture starts to fluff up. Gently fold in the whipped cream until well combined. Pour 1/3 of the mix over the base and sprinkle half the Moro bars and boysenberries over top. Repeat, and finish with the final third of the cheesecake mixture on top. Pour the cooled syrup mixture over top and set in the fridge for at least three hours or overnight.

Recipe kindly supplied by

Chef Georgina Kennedy
Howl at the Moon
34 Medway Street, Gore
(03) 208 3851