Raspberry Cheesecake

RASPBERRY CHEESECAKE

200g Sweet biscuits (can use anything you like) crushed up in a blender

80g approx of melted butter

300g cream cheese (room temp approx if possible)

1/2 cup thickened cream

1/3 cup caster sugar

2 tablespoons of boiling water

2 teaspoons of powdered gelatine or you can use the gelatine leaves (use packet instructions)

300g raspberries (not frozen fresh only)

Mix the sweet biscuits crushed with the melted butter in a blender until the consistency is able to be spread into a pie dish and pressed by hand fitting the whole dish

Refrigerate while preparing the filling.

Using an electric mixer beat the cream cheese, cream, sugar until it is smooth and the sugar has dissolved. Mix the gelatine with the boiling water until dissolved and add to the cream cheese mixture.

Fold in a handful of rasperries into the mix and blend through just quickly (not too much).

Spoon this filling into the base and top with the remaining raspberries.

Cover with plastic wrap and refrigerate for 6 hours or until set properly.

Delicious!!!  Share it....... mmmmmm