White Chocolate and Raspberry Cheesecake

• Base
• 1 1/4 cups shortbread biscuits, crushed
• 75g butter, melted
• Filling
• 500g block PHILADELPHIA Cream Cheese, softened
• 3/4 cup sugar
• 1 teaspoon grated lemon rind Safeway 4 ct For $5.00 thru 02/09
• 2 teaspoons gelatine dissolved in 1/4 cup boiling water, cooled
• 200g white chocolate, melted
• 1 cup cream, lightly whipped
• 1/2 cup fresh or frozen raspberries
• Garnish
• 200g fresh or frozen raspberries, extra
• icing sugar

1. Combine the biscuits and butter and press into the base of a lightly greased 22 cm spring form pan.
2. Beat the Philly*, sugar, and lemon rind with an electric mixer until smooth.
3. Stir in the gelatine mixture and fold in the melted chocolate, cream and 1/2 cup of raspberies.
4. Pour the filling into the prepared base.
5. Refrigerate 3 hours or until set.
6. Garnish with extra raspberries and dust with icing sugar.

base, shortbread, butter, filling, sugar, lemon rind, gelatine, white chocolate, cream, frozen raspberries, frozen raspberries, icing sugar

Taken from www.kraftrecipes.com/recipes/white-chocolate-raspberry-cheesecake-103467.aspx (may not work)