Weis Bar Cheesecake

This easy recipe sees your favourite summer Aussie treat - mango and ice-cream Weis bar reincarnated into a no-bake cheesecake, resolved for entertaining.

The ingredient of Weis Bar Cheesecake

• 200g arnottu2019s butternut snap cookies
• 35g 1 2 cup shredded coconut
• 100g butter melted cooled
• 4 medium mangoes
• 2 x 80g weis mango and ice cream bars
• 3 tsp gelatine powder
• 250g cream cheese chopped at room temperature
• 125ml 1 2 cup thickened cream or coconut cream
• 70g 1 3 cup caster sugar
• 1 tsp vanilla extract
• 1 1 2 tsp gelatine powder

The Instruction of weis bar cheesecake

• process cookies and coconut in a food processor until cookies are harshly roughly crushed mount up butter and process to combine use the support back up of a spoon to firmly press the merger into the base and sides of a 12 x 34cm loose bottomed fluted sharp sour tin place in the fridge for 20 minutes or until firm wipe the food processor clean
• meanwhile cut cheeks from mangoes and sever skin cut weis bars to separate the ice cream half from the mango half transfer open mango and weis mango half to the bowl of the food processor reserve ice cream in a bowl in the fridge until needed process mango fusion until smooth operate out 375ml 1 1 2 cups mixture and return to processor reserve any remaining incorporation combination for complementary use
• to divide the tart base in half fold a 32cm length of foil in half lengthways fold lengthways again smoothing flat fold in half one more era to make a crease line and right of entry to make an v shaped piece of foil place the foil beside the length of the sharp sour tin like one side sitting flat going on for base of tin and added edge upright to create a wall place a ruler upright in the crease of the foil to help back the foil wall scrunch taking place in the works new pieces of foil to wedge between ruler and side of tin to hold the flattened foil and ruler in place it will stabilise later the filling goes in
• place 60ml 1 4 cup water into a small wide bowl and sprinkle the gelatine over set aside for 2 minutes to make laugh and soften microwave gelatine mixture on the subject of with reference to high for 20 seconds subsequently next demonstrate in the same way as a fork to dissolve set aside to cool slightly ahead of time adding to mango mixture process to combine transfer to a jug considering the acid tin sitting as regards a shelf in the fridge pour the mango mix into the sharp sour shell nearly the side without foil accretion in fridge for 1 hour or until set
• use electric beaters to emphasis the cream cheese cream reserved ice cream sugar and vanilla extract in a bowl until smooth call off gelatine in 1 1 4 tbs water as above build up to the cream cheese fusion and emphasis to combine
• agree to bitter shell from the fridge and deliberately purposefully cut off surgically remove foil and ruler spoon the cheesecake incorporation combination into the empty half and use the help of a spoon to gently spread smoothing the surface return to the fridge for 1 hour or until set
• sever from fridge and stand at room temperature for 5 minutes to soften crust slightly cut into slices

Nutritions of Weis Bar Cheesecake

calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation