White Chocolate and Raspberry Swirl Cheesecake Slices

Ingredients:

Cheesecake

• 250 g plain sweet biscuits
• 155 g butter, melted
• 3 tsp gelatine
• 2 tbsp boiling water
• 375 g cream cheese, softened
• 2 tbsp caster sugar
• 250ml thickened cream
• 1 tsp vanilla extract
• 200 g white chocolate, melted & cooled

Raspberry Topping

• 225g frozen raspberries, thawed
• 1 tbsp icing sugar
• 1 tsp gelatine
• 1 tbsp boiling water

Method:

• Grease a rectangular pan; lining the base and long sides with baking paper, extending paper 5cm over sides.
• Process biscuits until fine. Add butter; process until combined.
• Press mixture over base of pan. Refrigerate 30 minutes.
• For the raspberry topping; process raspberries until smooth; strain puree into small bowl, discard seeds then 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 for 5 minutes then stir mixture through raspberry puree.
• 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.
• 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.

Recipe & Image Courtesy of Women's Weekly, found on Food To Love.