White Chocolate And Raspberry Cheesecake

Method

1. Grease a 22cm round (6cm deep) springform pan. Grease and line base and side with baking paper.
2. Place biscuits in a food processor and process until it resemble fine breadcrumbs. Add butter and process until combined. Using back of a metal spoon, press mixture over base of pan to compact. Refrigerate for 30 minutes to chill.
3. Meanwhile, place 1/2 cup boiling water in a small bowl and sprinkle over gelatine, stirring until dissolved. Set aside for 3 minutes to cool.
4. Place 150g chocolate in a heatproof bowl. Place bowl over a saucepan of simmering water (ensuring water doesn’t touch base of bowl base). Stir with a metal spoon for 5 minutes or until melted and smooth.
5. Place cream cheese, cream, sugar, vanilla, lemon juice and melted chocolate in a food processor. Process until smooth and combined. Add gelatine mixture and process until just combined.
6. Pour half the cream cheese mixture over biscuit base. Scatter with 150g raspberries, then cover with remaining cream cheese mixture. Cover and refrigerate for 8 hours or until set.
7. Top cheesecake with remaining raspberries. Place remaining chocolate in a microwave-safe bowl. Microwave, uncovered, on medium for 1 minute, stirring halfway with a metal spoon, or until melted and smooth. Spoon chocolate into a snap-lock bag. Snip off one corner and pipe chocolate over cheesecake and raspberries. Serve with extra raspberries.