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Chocolate and raspberry cheesecake
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Gluten-free biscuit base with zesty lemon cream and fresh berries for an easy, no-bake dessert.
Ingredients:
  • 2 x 160g pkt Gluten-free Double Choc Biscuits
  • 80g butter, melted, cooled
  • 375g cream cheese, at room temperature
  • 125ml (1/2 cup) thickened cream
  • 70g (1/3 cup) caster sugar
  • 1 lemon, rind finely grated
  • 12.00 gm gelatine powder
  • 60ml (1/4 cup) boiling water
  • 300g fresh raspberries
  • 60g NESTLÉ BAKERS' CHOICE Dark Choc Melts, melted
  • Fresh baby mint sprigs, to serve
  • Pure icing sugar, to dust
Instructions:
  • Combine biscuits and butter in a food processor until mixture is thoroughly blended. Press firmly onto the base and sides of a 2.5cm-deep, 13 x 36cm rectangular fluted tart tin with a removable base. Chill in the freezer for 15 minutes or until solidified.
  • Whip cream cheese, cream, sugar, and lemon rind together with electric beaters until sugar dissolves. In a small jug, dissolve gelatine by sprinkling over boiling water and whisking. Pour into cheese mixture and beat until smooth.
  • Gently incorporate 200g raspberries into the mixture, then transfer to a tin. Refrigerate for 4 hours, or until firm.
  • While you wait, prepare a tray with baking paper. Gently dip the ends of the remaining raspberries in chocolate and arrange them on the tray to solidify.
  • Garnish the cheesecake with chocolate-covered raspberries and fresh mint leaves, then sprinkle with icing sugar.

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