Choc Ripple, White Chocolate & Raspberry swirl Cheesecake

Serves 8
300g choc ripple biscuits
80g butter, melted
2x 250g packs Philadelphia cream cheese
1/2 cup castor sugar
300g white choc melts
1 tablespoon gelatine
1 1/2 tablespoones hot water
1/2 cup whipped cream
300g raspberries

Here's how to do it:
In a food processor, process biscuits until they resemble fine breadcrumbs.  Add butter and process until combined.  Press mixture into a 9" spring-form tin and refrigerate while preparing the filling.

Melt choc bits and set aside to cool slightly.

Beat cream cheese until soft, add sugar and melted chocolate and combine until smooth and sugar dissolved.  In a separate bowl whisk gelatine and hot water until dissolved, add to filling and beat until combined.  Fold in whipped cream.

Separate mixture into two bowls.  In one bowl add raspberries and fold through then pour onto the base.  Pour remaining mixture on top of raspberry filling and using a bamboo stick swirl both mixtures together.

Cover and refrigerate until set.

Replace biscuit base for sponge cake
Exchange berries for passionfruit or maltesers

I had some issues with my choice of raspberries.  I opted to get frozen rather than fresh and found them to be soggy and mushy.  The original recipe was to add half the raspberries to the filling and the remaining on raspberries on top.  I did this and it ended up looking like a bright pink cheesecake with mushy raspberries.  Next time I will divide the mixture in two as mentioned in the recipe above.

Visual appeal aside, the cheesecake went down well with the family.



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