Remember the days of old when the Lattice slice concoctions gracing the CWA bake stall table were a feast to behold? I’ve brought the Lattice biscuit trend back to my own kitchen recently and this cheesecake slice is a winner of a dessert!
Super easy and a dessert which can be made in advance, the Lattice cheesecake slice is finger licking good.
1 packet of Arnott’s Lattice biscuits
250g cream cheese, room temperature
125g butter, room temperature
½ cup of caster sugar
½ tsp vanilla bean paste
½ lemon, juiced
¼ cup boiling water
2 tsp of gelatine powder
- Line a 20cm square cake thin with baking paper. Check that nine Lattice biscuits fit across the base snugly.
- In a small bowl, mix together the gelatine powder and boiling water. Set aside to cool a little.
- Using electric beaters, beat together the cream cheese, butter and caster sugar until whipped smooth and creamy. This may take up to five minutes.
- Add the vanilla bean paste and the lemon juice and mix. With the beaters running, slowly add the gelatine mixture and mix for a couple of minutes until completely combined.
- Line the base of the cake tin with Lattice biscuits, sticky sugar side down.
- Carefully pour the cream cheese mixture over the top, careful not to shift the biscuits as you pour.
- Place another nine Lattice biscuits over the top and pop in the fridge overnight to set.
- Once set, pull the slice out by gripping the baking paper. Using a sharp knife, slice between the biscuits. Trim the edges if required – or leave if you don’t mind the rustic look!
This recipe makes nine cheesecake squares. Keep in the fridge until ready to be served.
Make sure to browse our recipe archives for more great meal ideas and treats to try.