White chocolate and raspberry swirl cheesecake
Store slice in an airtight container in the fridge for up to 4 days. Note
Ingredients
- 250 gram (8 ounces) plain sweet biscuits
- 155 gram (5 ounces) butter, melted
- 3 teaspoon gelatine
- 2 tablespoon boiling water
- 375 gram (12 ounces) cream cheese, softened
- 2 tablespoon caster (superfine) sugar
- 1 cup (250ml) thickened (heavy) cream
- 1 teaspoon vanilla extract
- 200 gram (6½ ounces) white eating chocolate, melted, cooled
- Raspberry topping
- 1 1/2 cup (225g) frozen raspberries, thawed
- 1 tablespoon icing (confectioners') sugar
- 1 teaspoon gelatine
- 1 tablespoon boiling water
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