White Chocolate and Raspberry Cheesecake

I've made this a few times now, and it never fails to impress. I've had many people ask me for this recipe. As a bonus, it's also very easy. The photo quality here isn't great, I took this photo a long time ago, and also the berries were a bit crushed here...but delicious nonetheless!


WHITE CHOCOLATE AND RASPBERRY CHEESECAKE

1 1/4 cups sweet biscuits, crushed

75g butter, melted

500g cream cheese, softened

3/4 cup sugar

1 tsp grated lemon rind

2 tsp gelatine dissolved in 1/4 cup boiling water, cooled

200g white chocolate, melted

1 cup cream, lightly whipped

1/2 cup fresh or frozen raspberries
icing sugar, to dust

1. Combine the biscuits and butter, and press into the base of a greased spring form tin.

2. Beat the cheese, sugar and lemon rind together. Stir in the gelatine mixture.

3. Fold in the melted chocolate and cream.

4. Pour the mixture into the cake tin over the base. Refrigerate for three hours or more, until set.

5. Top with berries and dust with icing sugar.