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Mikado Cheesecake

Name: Mikado Cheesecake
Cook time: 30 min
Total time: 30 min
Yield: 12 servings
Ingredients: 600 g Nice biscuits; 250 g Butter; 600 g Full-fat cream cheese; 125 g Icing sugar; 1 tsp Vanilla extract; 300 ml Double cream; 250 g Raspberry jam; 100 g Desiccated coconut; 200 g Marshmallows

The Mikado biscuit has always reigned supreme in our house. Shortcake base, jammy centre and your coconut marshmallow. So logically in my head why hadn't it been turned into a cheesecake. I went for some Nice biscuits for the base to bring that coconut flavour. Then you have the always sweet and creamy filling but packed with with chewy marshmallows when chilled. With delicious raspberry jam and coconut folded through. If you love the Mikado biscuits you'll be certain to love this!

Cook

30m

Mikado Cheesecake

The Mikado biscuit has always reigned supreme in our house. Shortcake base, jammy centre and your coconut marshmallow. So logically in my head why hadn't it been turned into a cheesecake. I went for some Nice biscuits for the base to bring that coconut flavour. Then you have the always sweet and creamy filling but packed with with chewy marshmallows when chilled. With delicious raspberry jam and coconut folded through. If you love the Mikado biscuits you'll be certain to love this!

Cook

30m

Ingredients

Method

Turn cooking mode on

Step 1

Crush your nice biscuits in a large bowl or blitz in a food processor. Add your melted butter to the bowl and mix these together until combined. Fire this into your 8 inch springform cheesecake tin, pressing evenly into the base. Pop this into the fridge and move onto your cheesecake filling.

For

12

M

I

600

g

Nice biscuits, crushed finely

250

g

Butter, melted

600

g