lattice cheesecake summer slice

Here’s a slice for you so simple and scrum you'll soon be singing its praises. As a general rule I avoid no-bake slice recipes. Especially no-bake cheesecake recipes.  In my humble opinion they're mostly disappointing. Shouldn't a slice be all custardy and not long pulled from the oven? And then along comes an oldie but real goodie - a serious opposer to my silly no-bake rule. And it’s been so darn hot and humid. I’ve made this for friends and family three times this past fortnight - freezes a treat too. Biscuits don't even go soggy in the fridge or freezer. 

A square or two of this luscious beauty fell onto my plate over the Christmas holidays. This is the first chance I’ve had to share it with you all. Happy New Year MFK friends - I look forward to sharing many more throughout 2013. You can flavour it with lime, lemon, orange, crushed oreo cookies, passionfruit, vanilla bean, whatever takes your fancy or needs using up. 

For baking friends in the snowy Northern Hem, perhaps stick with the best baked version of lime slice I know…. entirely satisfying for Winter and revisit this one on a warm Spring day.

Lattice Cheesecake Slice

Ingredients - 3 packets Arnott's Lattice Biscuits (you'll probably use 2 ½ packets, depending on your biscuit tin size 250 grams (8ozs) unsalted butter at room temperature 250 grams (8ozs) cream cheese at room temperature 250 grams (8ozs) caster sugar 2 heaped teaspoons powdered gelatine 4 tablespoons hot water ❤ 2 tablespoons lime juice & rind 2 small limes  - or other citrus of your choice

Method - Line your biscuit or slice tin (25 x 37 cm or thereabouts) with tin foil or baking paper. Place half the lattice biscuits in tin, top glossy caramel side facing down. You may need to cut a couple of biscuits to finish tin sides to edge neatly using a sharp knife.

Place powdered gelatine in hot water in a small saucepan and heat gently on the stovetop, stirring until creamy and fully dissolved. 

Place butter, cream cheese, sugar, citrus juice and rind into a meduim sized bowl. Pour in gelatine and beat well with mixer or handheld beater until combined and creamy. I use an old fashioned handheld whenever I beat cream cheese. Just find it quicker and easier.

Spread biscuits with cream mixture. Place the other half of your Lattice biscuits on top, top glossy caramel side facing up.  Refrigerate till set and cold. Cut into squares or fingers when ready to serve. Dust generously with icing sugar. Enjoy the colder the better.