Preparation time is 20minutes
Total time is 20minutes
Serve is for 5 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
5
Base
- 144grams Arnott’s Gluten Free Shortbread Cream
- 2tablespoons desiccated coconut
- 40grams butter
Filling
- 1teaspoons gelatine
- 185 cream cheese, softened
- 150milliliter cream
- 1tablespoons water
- 1/4 cup caster sugar
Method
Step 1 of 5
Lightly grease 10 x 1/3 capacity cheesecake pan with removable bases.
Step 2 of 5
Process shortbread cream biscuits in a food processer until finely crushed. Add coconut then butter and process until combined. Spoon mixture evenly into prepared holes. Refrigerate whilst making the filling.
Step 3 of 5
Sprinkle gelatine over the water in a small heatproof jug. Stand jug in a saucepan of simmering water until gelatine dissolves. Cool for 3 mins.
Step 4 of 5
Beat cheese and sugar in a bowl of an electric mixer until smooth. Gradually beat in gelatine, cream and lemon zest until smooth.
Step 5 of 5
Divide mixture among holes. Chill for at least 4 hrs or until firm. Serve with extra lemon zest.
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