Rasberry Cheesecake
White Chocolate and Raspberry Cheesecake
1 ¼ cups shortbread biscuits crushed.
75 g butter melted
500g blocks Philadelphia Cream Cheese softened
¾ cup sugar
1 teaspoon grated lemon rind
2 teaspoons gelatine dissolved in ¼ cup of cooled boiled water.
200g white chocolate meted
1 cup cream lightly whipped
½ cup frozen fresh raspberries 200g frozen fresh raspberries, extra
icing sugar
Combine the biscuits and butter and press into the base of a lightly greased 22cm spring form pan
Beat the Cream Cheese, sugar and lemon rind with an electric mixer until smooth. stir the gelatine mixture and fold in the melted choc., cream and ½ cup of raspberries
Pour the filling into the prepared base. Refrigerate 3 hours or until set. garnish with extra raspberries and dust with icing sugar.