CHRISTMAS SPECIAL Chocolate and raspberry cheesecake 2 x 160g pkt Double Choc Biscuits 80g butter, melted, cooled 375g cream cheese, at room temperature 125ml (1/2 cup) thickened cream 70g (1/3 cup) caster sugar 1 lemon, rind finely grated 1 tbs gelatine powder 60ml (1/4 cup) boiling water 300g fresh raspberries 60g dark chocolate melts, melted Fresh baby mint sprigs, to serve Pure icing sugar, to dust Step 1 Process biscuits and butter in a food processor until well combined. Press over the base and sides of a 2.5cm-deep, 13 x 36cm rectangular fluted tart tin with removable base. Freeze for 15 minutes or until firm. Step 2 Use electric beaters to beat cream cheese, cream, sugar and lemon rind until well combined and sugar has dissolved. In a small jug, sprinkle gelatine over boiling water and whisk until dissolved. Add to cheese mixture and beat until smooth. Step 3 Fold through 200g raspberries. Spoon into tin. Chill in fridge for 4 hours or until set. Step 4 Meanwhile, line a tray with baking paper. Dip the tips of remaining raspberries into chocolate and place on tray to set. Step 5 Top the cheesecake with chocolate raspberries and mint. Dust with icing sugar and ENJOY !!!
Posted on: Mon, 01 Dec 2014 07:59:03 +0000