Chocolate crusted raspberry cheesecake
Cheesecake is a ‘special event’ dessert that can be prepared ahead and some variations can be frozen. Light cream cheeses plus lower fat ricotta cheese has helped to improve the image. Thin slivers of cheesecake can be served with a fruit coulis providing a modern, light look.
- Finely crush the biscuits in a food processor. Mix with the melted butter. Press onto the base and sides of a 23cm cake pan. Refrigerate until firm.
- Beat the cream cheese, ricotta and caster sugar together. Stir in the dissolved gelatine. Fold in the cream. Lightly fold 2 cups of raspberries through the mixture and pour onto the biscuit base. Refrigerate, until set.
- Top with the remaining raspberries before serving.