Raspberry Cheesecake Gelato

• 1.25L Bottega Del Gelato – vanilla gelato
• 2 x 120g punnets raspberries 
• 125g Arnott's Granita biscuits 
• 60g butter, melted 
• 2 x 250g pkts cream cheese, at room temperature 
• 1/3 cup caster sugar 
• 1/2 cup thickened cream

Transfer the gelato into a large bowl. Set aside at room temperature to soften slightly.

Meanwhile, place the raspberries in a bowl and use a fork to coarsely mash.

Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until almost combined. Transfer to a bowl and use your hands to mix until well combined.

Use an electric beater to beat the cream cheese and sugar in a bowl until smooth. Add the cream and beat until just combined.

Add the cream cheese mixture to the gelato and fold until well combined. Reserve 1/4 cup of the biscuit mixture. Add the remaining biscuit mixture to the gelato mixture and fold until just combined. Add the mashed raspberries and fold to create a swirled effect.

Pour the mixture into a 6cm-deep, 20 x 10cm (base measurement) loaf pan. Sprinkle with the reserved biscuit mixture to evenly coat. Cover with plastic wrap or foil. Place in the freezer for 6 hours or overnight, or until firm.
Remove the gelato from the fridge 5-10 minutes before serving to soften slightly.

Scoop among serving bowls and serve immediately.

Australian Good Taste - January 2008 , Page 22 
Recipe by Gemma Purcell 
Photography by Rob Palmer