White Chocolate and Raspberry Cheesecake

By JoBellette

Ingredients

• icing sugar
• 1 1/4 cups shortbread biscuits, crushed
• 1 cup cream, lightly whipped
• 1 teaspoon grated lemon rind
• 1/2 cup fresh or frozen raspberries
• 2 teaspoons gelatine dissolved in 1/4 cup boiling water, cooled
• 200 g fresh raspberries
• 200 g white chocolate, melted
• 3/4 cup sugar
• 500g block PHILADELPHIA Cream Cheese, softened
• 75 g butter, melted

Preparation

Step 1

Combine the biscuits and butter and press into the base of a greased 22 cm spring form pan. Place in refrigerator to chill whilst completing the filling.

Beat the Philly, sugar, and lemon rind until smooth. Stir in the gelatin mixture and fold in the melted white chocolate and cream.

Pour the filling into the prepared base and refrigerate 3 hours or until set. Garnish with raspberries and dust with icing sugar.