Name: White chocolate and raspberry swirl cheesecake
Cook time: 30 min
Total time: 30 min
Ingredients: 250 gram (8 ounces) plain sweet biscuits; 155 gram (5 ounces) butter, melted; 3 teaspoon gelatine; 2 tablespoon boiling water; 375 gram (12 ounces) cream cheese, softened; 2 tablespoon caster (superfine) sugar; 1 cup (250ml) thickened (heavy) cream; 1 teaspoon vanilla extract; 200 gram (6½ ounces) white eating chocolate, melted, cooled; Raspberry topping; 1 1/2 cup (225g) frozen raspberries, thawed; 1 tablespoon icing (confectioners') sugar; 1 teaspoon gelatine; 1 tablespoon boiling water

Ingredients

250 gram (8 ounces) plain sweet biscuits

155 gram (5 ounces) butter, melted

3 teaspoon gelatine

2 tablespoon boiling water

375 gram (12 ounces) cream cheese, softened

2 tablespoon caster (superfine) sugar

1 cup (250ml) thickened (heavy) cream

1 teaspoon vanilla extract

200 gram (6½ ounces) white eating chocolate, melted, cooled

Raspberry topping

1 1/2 cup (225g) frozen raspberries, thawed

1 tablespoon icing (confectioners') sugar

1 teaspoon gelatine

1 tablespoon boiling water

Method

1.Grease 20cm x 30cm (8-inch x 12-inch) rectangular pan; line base and long sides with baking paper, extending paper 5cm (2 inches) over sides.

2.Process biscuits until fine. Add butter; process until combined. Press mixture over base of pan. Refrigerate 30 minutes.

3.To make raspberry topping; process raspberries until smooth; strain puree into small bowl, discard seeds. Stir sifted icing sugar into puree. Sprinkle gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves. Cool 5 minutes. Stir mixture through raspberry puree.

4.Beat cream cheese and sugar in medium bowl with electric mixer until smooth. Beat in cream, extract and chocolate until combined. Stir in gelatine mixture. Pour over biscuit base.

5.Spoon raspberry topping over cream cheese mixture; swirl with a skewer. Refrigerate 3 hours or overnight before cutting.

Store slice in an airtight container in the fridge for up to 4 days.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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