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Decadent Dark Violet Crumble Cheesecake by Helen Mouneimne @aka the Greek Vegetarian
180g Violet Crumble DARK bag or bars - crushed
500g chocolate ripple biscuits
150g butter, melted
5 teaspoons powdered gelatine
1/4 cup boiling water
750g cream cheese, softened
100g caster sugar
2 teaspoons vanilla bean paste
450ml thickened cream
Fresh strawberries and blueberries for garnish
Grease a 25cm-round (base) springform pan with canola spray.
Using a food processor, process biscuits until fine crumbs. Add butter. Process until combined. Press the biscuit mixture over base and side of prepared pan making sure the mixture is evenly distributed through the pan.
Refrigerate for 10 minutes.
Sprinkle the gelatine over boiling water in a heatproof jug. Whisk with a fork until gelatine has dissolved. Set aside to cool.
Meanwhile, using an electric mixer, beat cream cheese, sugar and vanilla until light and fluffy. Gradually beat in gelatine mixture until combined.
In another bowl, whip the thickened cream until stiff peaks form.
Fold the whipped cream into the cream cheese mixture whilst adding in approx 3/4 of the crushed Dark Violet Crumble.
Once combined, pour the mixture into prepared pan, levelling top with a spatula. Cover. Refrigerate overnight or until set.
Garnish with fresh strawberries, blueberries and remaining crushed Dark Violet Crumble.