The recipe used for the cheesecake for our dessert on Fathers Day was written down from a calendar a few years back...
White Chocolate and Raspberry Cheesecake
1 ¼ cups shortbread biscuit crumbs (I used plain sweet biscuits)
75g butter, melted
2 x 250g blocks Kraft Philadelphia Cream Cheese, softened to room temperature
¾ cup caster sugar
1 teaspoon lemon juice
2 teaspoons gelatine, dissolved in ¼ cup boiling water, then cooled
200g white chocolate, melted
1 cup cream, lightly whipped
200g fresh raspberries (I used frozen )
Combine the biscuit crumbs and butter and press into the base of a greased and lined 22cm spring form pan.
Beat the cream cheese, sugar and lemon juice until smooth. Stir in the gelatine mixture and then fold in the melted chocolate and the cream..
Pour the filling into the prepared base and refrigerate for 3 hours or until set. Garnish with the raspberries and dust with icing sugar.