Raspberry Ripple Cheesecake

Name: Raspberry Ripple Cheesecake
Ingredients: 7 gelatine leaves (approx. 12g) or 1 x 11g sachet powdered gelatine; 100g (3½ oz) butter; 200g (7oz) digestive biscuits, crushed with a rolling pin; 150g (5¼ oz) fresh raspberries; 2 tbsp icing sugar; 1 tbsp cornflour; 450g (1lb) cream cheese, at room temperature; 225g (8oz) caster sugar; 2 tsp vanilla extract; 400ml (12fl oz) double cream; 300g (10½oz) fresh berries for topping, e.g. raspberries, strawberries, blackberries; 85g (3½oz) white chocolate

thehappyfoodie.co.uk

From Annabel Karmel, this raspberry ripple cheesecake makes for a great dinner party dessert. The recipe is finished with fresh berries and white chocolate.

View full recipe on thehappyfoodie.co.uk

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Ingredients

7 gelatine leaves (approx. 12g) or 1 x 11g sachet powdered gelatine
100g (3½ oz) butter
200g (7oz) digestive biscuits, crushed with a rolling pin
150g (5¼ oz) fresh raspberries
2 tbsp icing sugar
1 tbsp cornflour
450g (1lb) cream cheese, at room temperature
225g (8oz) caster sugar
2 tsp vanilla extract
400ml (12fl oz) double cream
300g (10½oz) fresh berries for topping, e.g. raspberries, strawberries, blackberries
85g (3½oz) white chocolate