Raspberry Cheesecake

INGREDIENTS

Base
250g plain sweet biscuits
160g butter, melted

Filling
3 tsp gelatine
1/4 cup hot water
250g cream cheese, softened
3/4 cup castor sugar
Rind of 1 orange, finely grated
300ml thickened cream
440g fresh raspberries

METHOD

Base
Grease and line a 20cm springform cake tin with baking paper.

Crush biscuits in a food processor or with the end of a rolling pin. Add melted butter and stir until combined. Press biscuit mix into base and up sides of cake tin. Refrigerate until firm.

Filling
Sprinkle gelatine over hot water and whisk with a fork until gelatine dissolves. Set aside to cool slightly.

Beat cream cheese, sugar and orange rind with an electric mixer until smooth and light. Stir gelatine mixture into cream cheese mixture, then fold in cream. Add half of the raspberries to mixture and gently fold through. Spoon mixture over biscuit base. Cover with plastic wrap and refrigerate for at least two and a half hours or until set.

Top cheesecake with remaining raspberries and dust with icing sugar just before serving.

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