Raspberry Cheesecake

Ingredients:

250 g plain sweet biscuits
90 g unsalted butter, melted

Filling:
500 g cream cheese, softened
250 g frozen raspberries
1 1/4 cups cream, whipped
1/2 cup caster sugar
1/3 cup lemon juice
2 tbsp gelatine
2 tbsp caster sugar, extra

Preparing:

Finely crush the biscuits in a food processor.
Mix with the butter and press firmly over the base of a greased tin (and line the base with baking paper) until firm.
Refrigerate for 20 minutes.

Moist the gelatine in 1/4 cup water.
Dissolved the gelatine in water bath, stir and allow to cool.

Beat the cream cheese until creamy.
Add the lemon juice and sugar.
Fold in the whipped cream and half the gelatine.

Process the raspberries and extra sugar in a food processor until smooth.
Push the purée through a fine-meshed nylon sieve to remove any pips.
Fold the remaining gelatine into the raspberry mixture.

Place both mixtures into the tin and swirl them together, using the point of a knife.
Refrigerate for 5 hours.