'Viennetta' Slice

Prep Time
Cook Time
Ready In

Recipe: #35915

November 01, 2020

"From Sunday newspaper The Sunday Times. Refrigeration times are not included in times."

Original is 12 servings


  • Serving Size: 1 (69.1 g)
  • Calories 316
  • Total Fat - 16.7 g
  • Saturated Fat - 8.8 g
  • Cholesterol - 24.2 mg
  • Sodium - 375.5 mg
  • Total Carbohydrate - 36.6 g
  • Dietary Fiber - 1.6 g
  • Sugars - 22.6 g
  • Protein - 5.5 g
  • Calcium - 142.7 mg
  • Iron - 1.4 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Grease a 18 x 28cm slice pan. Line the base and 2 long sides with baking paper, allowing the paper to overhang the long sides.

Step 2

Place the biscuits in a food processor and process until resembles fine crumbs and then add the butter and process until combined and now spoon into prepared pan and using a flat-bottomed, straight-sided glass to press and evenly spread the mixture over the base and then place in the fridge for 30 minutes to chill.

Step 3

Place 60 ml (1/4 cup) water in a small heatproof bowl and sprinkle with the gelatine and stir until well combined and then place the bowl inside a larger heatproof bowl and pour boiling water into the larger bowl until it reaches halfway up the side of the smaller bowl and then set aside, stirring occasionally, for 5 minutes or until the gelatine dissolves.

Step 4

Meanwhile, use electric beaters to beat the cream cheese in a large bowl until smooth and add the sugar and vanilla and beat until combined.

Step 5

Remove and reserve 2 cupfuls of the mixture.

Step 6

Add the gelatine to the remaining cream cheese mixture and beat until combined.

Step 7

Combine the dark chocolate and oil in a bowl and spread half the cream cheese mixture over the biscuit base and drizzle over half the chocolate mixture to cover.

Step 8

Place dollops of the remaining cream cheese mixture over the chocolate layer and carefully spread to create another layer and drizzle over the remaining chocolate mixture to cover.

Step 9

Use electric beaters to beat the cream and reserved cream cheese mixture in a bowl until the mixture thickens slightly and then spoon into a piping bag fitted with a ruffle nozzle (see note) and pipe the cream cheese mixture over the top of the slice and dust with the cocoa.

Step 10

Place in the fridge for 4 hours or until the cheesecake is firm and set.

Step 11

Dust with extra cocoa and shaved chocolate, if using, just before serving.


  • NOTE A ruffle nozzle will give you the classic Viennetta look, but you can use a plain or star nozzle instead.

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