Iced Vovo Strawberry Slice

Take inspiration from the iconic biscuit for your next bake with our Iced Vovo Strawberry Slice (RECIPE BELOW). It’s sweet, creamy and a great way to use in-season strawberries.

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Iced Vovo Strawberry slice

Makes 16 Prep 15 mins
(+ cooling & 2½ hours chilling time)
Cooking 40 mins

250g strawberries, chopped
1 tbs caster sugar
210g pkt Arnott’s Iced Vovo
biscuits, broken
100g Arnott’s Granita biscuits, broken
80g butter, melted
⅓ cup (110g) strawberry jam
500g cream cheese, softened
¾ cup (180g) sour cream
½ cup (110g) caster sugar, extra
2 Coles Australian Free Range Eggs

1 Grease a 20cm x 30cm (base measurement) lamington pan and line the base and 2 long sides with baking paper, allowing the sides to overhang. Place the strawberry and sugar in a medium saucepan over medium heat. Cook, stirring occasionally, for 10 mins or until the strawberry breaks down and mixture thickens slightly. Set aside
to cool slightly. Transfer to a blender and blend until smooth.
2 Place the combined biscuit in a food processor and process until finely crushed. Add the butter and process until well combined. Press the biscuit mixture into base of the prepared pan. Place in the fridge for 30 mins to chill.
Preheat oven to 150°C. Spread the jam evenly over the biscuit base.
3 Process the cream cheese, sour cream and extra sugar in a clean food processor until smooth. Add eggs and process until well combined. Add half the strawberry puree and process until well combined. Pour over biscuit base in pan. Drizzle with remaining strawberry puree. Swirl with a skewer to marble.
4 Bake for 30 mins or until just set. Turn oven off. Leave the cheesecake in oven, with the door ajar, to cool completely. Place in the fridge for 2 hours to chill. Cut into pieces to serve.

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