Monday, 4 February 2008

White Chocolate and Raspberry Cheesecake

So you can see, I LOVE cheesecake and I think I have every Philly recipe ever, here is another one!


1 1/4 cups shortbread biscuits crushed
75g butter, melted
2 x 250g block Philly Cream Cheese, softened
3/4 cup sugar
1 tsp grated lemon rind
2 tsp gelatine, dissolved in 1/4 cup boiling water
200g white Toblerone, melted
1 cup cream, lightly whipped
1/2 cup raspberries (fresh or frozen)


Combine the biscuit crumbs and butter and press into the base of a greased 22cm springform pan, chill.
Beat the Philly, sugar and lemon rind until smooth, stir in the gelatine mixture and fold in the melted Toblerone, cream and berries
Pour into prepared base and refrigerate for 3 hours or until set.

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