equipment

  • 1 23 cm non-stick pan hinge

Ingredients

  • 185 g sweet biscuits crushed
  • 90 g melted butter
  • 500 g softened cream cheese
  • 395 g sweetened condensed milk
  • 100g white chocolate
  • 1 tablespoon gelatin powder
  • 1/4 cup hot water
  • 3/4 cup cream
  • 150g fresh raspberry puree

Method

  • STEP 1 Sprinkle gelatin over hot water, stir to dissolve and leave cool.
  • STEP 2 Combine biscuits and butter, press into the base of a springform 23 cm mold and refrigerate until firm.
  • STEP 3 Beat cream cheese and sweetened condensed milk until smooth, then beat in cream.
  • Step 4 Melt white chocolate baking and allow to cool.
  • STEP 5 beat cooled chocolate and jelly cream cheese mixture and spoon evenly over the base of crumbs.
  • STEP 6 swirl raspberry puree with cheese mixture.
  • STEP 7 If desired, melt the white chocolate and drizzle over the top. Refrigerate before serving.

Notes

made this for a recent baby shower. E 'was really light and fluffy. For someone who does not like cheesecake this was nice, not sweet and heavy. Use Plaistowe Nestle Chocolate white kitchen.