Iced Vovo Cheesecake

The first time I made Iced Vovo Cheesecake, it felt so fun and special. The colors were pretty, and the taste was even better. It looked like a treat made for a party.

The mix of creamy cheesecake, coconut, and jam is so good. Every bite is sweet, smooth, and a little crunchy. It’s like the classic cookie but bigger and better.

I love how this cheesecake always gets attention on the table. Friends think it’s hard, but it’s actually simple. Just follow a few easy steps, and it’s ready to enjoy.

So, let’s do it together. I’ll show you how simple it is. Soon, you’ll have your own Iced Vovo Cheesecake to share.

Why You’ll Love This Recipe

• Nostalgic Favorite: Brings the flavors of the classic Iced Vovo biscuit to a decadent cheesecake.
• Creamy and Dreamy: A luscious vanilla cheesecake filling that melts in your mouth.
• Perfectly Balanced: The sweetness of the biscuit base, tartness of raspberries, and the crunch of coconut make every bite heavenly.
• Great for Any Occasion: Ideal for birthdays, afternoon tea, or special gatherings.
• Make-Ahead Friendly: Prepare it a day in advance for a stress-free dessert option.

Required Kitchen Tools

• Food processor
• Springform cake tin (20cm/8 inches)
• Mixing bowls
• Electric mixer
• Saucepan
• Spatula
• Baking paper
• Refrigerator

Ingredients

Here’s what you’ll need to create this delicious treat:

For the Base:

• 2 x 210g packets Iced Vovo biscuits
• 80g butter, melted

For the Raspberry Topping:

• 3 cups frozen raspberries
• 2/3 cup caster sugar
• 6 gelatine leaves

For the Cheesecake Filling:

• 750g cream cheese, softened
• 300ml thickened cream
• 1/2 tsp vanilla extract
• 1/4 cup desiccated coconut

For Garnishing:

• Whipped cream
• Fresh raspberries
• Toasted coconut flakes

Variations and Substitutions

• Gluten-Free Option: Swap Iced Vovo biscuits for a gluten-free biscuit alternative.
• Vegetarian Gelatin Substitute: Use agar-agar instead of gelatine leaves for a vegetarian-friendly version.
• Berry Mix: Instead of raspberries, try a mix of berries like strawberries and blueberries for a different flavor profile.
• Extra Decadence: Add a drizzle of melted white chocolate over the top for a touch of elegance.

Step-by-Step Instructions

1. Prepare the Biscuit Base

1. Line a springform cake tin with baking paper.
2. Crush the Iced Vovo biscuits using a food processor until they form fine crumbs.
3. Stir in the melted butter and mix until well combined.
4. Press the mixture evenly into the base of the cake tin and refrigerate for 30 minutes to set.

2. Make the Raspberry Topping

1. In a saucepan over medium heat, combine frozen raspberries and caster sugar.
2. Stir occasionally until the raspberries break down and the mixture begins to bubble.
3. Soak gelatine leaves in cold water for 5 minutes, then squeeze out excess water and stir into the warm raspberry mixture until dissolved.
4. Remove from heat and allow to cool to room temperature.

3. Prepare the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese until smooth and creamy.
2. Add the thickened cream and vanilla extract, then beat until light and fluffy.
3. Stir in the desiccated coconut for extra flavor.

4. Assemble the Cheesecake

1. Pour the cheesecake filling over the chilled biscuit base and smooth the top.
2. Gently spoon the cooled raspberry topping over the cheesecake layer and spread evenly.
3. Refrigerate for at least 4 hours or overnight until fully set.

5. Garnish and Serve

1. Once set, carefully remove the cheesecake from the tin.
2. Decorate with whipped cream, fresh raspberries, and toasted coconut flakes.
3. Slice and serve chilled. Enjoy your delicious Iced Vovo Cheesecake!

Serving and Decoration

This stunning cheesecake is perfect as a centerpiece for any occasion. Try these creative serving ideas:

• Classic Presentation: Serve slices on a plate with extra raspberries and a dusting of icing sugar.
• Individual Servings: Make mini cheesecakes in muffin tins for a fun party treat.
• Layered Parfait Style: Crumble the cheesecake into glasses and layer with extra whipped cream and raspberry coulis.

Storing Iced Vovo Cheesecake

• Refrigeration: Store the cheesecake in an airtight container in the fridge for up to 4 days.
• Freezing: Freeze individual slices wrapped in cling wrap for up to 1 month. Thaw in the fridge overnight before serving.

Nutrition Information (Per Slice)

Nutrient	Amount
Calories	350
Protein	5g
Carbohydrates	40g
Sugars	25g
Fat	20g
Saturated Fat	12g
Fiber	3g

Frequently Asked Questions

Can I use fresh raspberries instead of frozen?

Yes! Fresh raspberries work just as well. Reduce the cooking time slightly to avoid overcooking.

What can I use instead of gelatine leaves?

Agar-agar is a great vegetarian substitute. Use about 1 teaspoon of agar powder dissolved in hot water.

How long does it take for the cheesecake to set?

For best results, refrigerate for at least 4 hours, but overnight is ideal for a firmer texture.

Can I make this cheesecake ahead of time?

Yes! This cheesecake is perfect for making a day in advance, allowing the flavors to develop beautifully.