Péché mignon...

Cheesecake...

Ingredients
200g digestive biscuit crumbs
50g butter, melted
400g Regular Philadelphia, softened
150g caster sugar
1 teaspoon grated lemon rind
2 teaspoons gelatine dissolved in 50ml boiling water, cooled
200g white chocolate, melted
200ml cream, lightly whipped
150g frozen raspberries (do not defrost)
200g fresh raspberries
Icing sugar, to dust

Combine the biscuit crumbs and butter and press into the base of a greased

20cm springform tin.
Beat the Philly, sugar and lemon rind using an electric mixer until smooth.

Stir in the gelatine mixture and chocolate until smooth, then fold in the cream

and frozen raspberries.
Pour the filling into the prepared base and refrigerate for 3 hours or until set.

Decorate with raspberries and dust with icing sugar.

Spécialement pour Ph...