Big-batch icebox cheesecake recipe

Step 1

In a food processor, blitz biscuits into a fine crumb. Add melted butter and blitz to combine. Pour 2/3 of the biscuit mixture into a large rectangular baking dish and press into a firm even layer. Refrigerate while you prepare the filling. Reserve remaining biscuit mixture.

Step 2

Sprinkle gelatine over 1/2 cup cold water in a bowl. Leave for 5 minutes to soften, then place in a small saucepan filled with 2cm simmering water. Stir gelatine mixture until gelatine has completely dissolved. Pour in another 1/2 cup cold water, stir to combine, then place in the fridge for 10 minutes to cool.

Step 3

In a stand mixer or using hand-held beaters, beat cream cheese, sugar and vanilla until smooth. Set aside. Add cream to bowl of stand mixer with the whisk attachment and beat until starting to thicken. With the beaters running, steadily pour in gelatine liquid. Add cream cheese mixture and beat until smooth and thick.

Step 4

Pour mixture over biscuit base in baking dish. Sprinkle reserved biscuit crumb over the top. Cover entire dish with clingfilm. Refrigerate for at least 4 hours.

Step 5

Slice into squares to serve.