Raspberry & White Chocolate Cheesecake

Ingredients

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

Directions

1. Combine the biscuits and butter and press into the base of a greased 22 cm spring form pan.
2. Beat the Philadelphia cream cheese, sugar, and lemon rind until smooth. Stir in the gelatine mixture and fold in the melted chocolate and cream.
3. Pour the filling into the prepared base and refrigerate 3 hours or until set. Garnish with raspberries and dust with icing sugar.

Serves 10