Chocolate Raspberry Cheesecake

This NO BAKE Chocolate and Raspberry Cheesecake is a total show stopper and you won’t be able to wait to make it! This dessert will be flying off the plate.

Ingredients:

•  2 x 160g pkt Macro 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
•  1 tbs gelatine powder
•  60ml (1/4 cup) boiling water
•  300g fresh raspberries
•  60g dark chocolate melts, melted
•  Fresh baby mint sprigs, to serve
•  Pure icing sugar, to dust

Directions:

1. Step 1
   Process biscuits and butter in a food processor until well combined. Press over the base and sides of a 2.5cm-deep, 13 x 36cm rectangular fluted tart tin with removable base. Freeze for 15 minutes or until firm.
2. Step 2
   Use electric beaters to beat cream cheese, cream, sugar and lemon rind until well combined and sugar has dissolved. In a small jug, sprinkle gelatine over boiling water and whisk until dissolved. Add to cheese mixture and beat until smooth.
3. Step 3
   Fold through 200g raspberries. Spoon into tin. Chill in fridge for 4 hours or until set.
4. Step 4
   Meanwhile, line a tray with baking paper. Dip the tips of remaining raspberries into chocolate and place on tray to set.
5. Step 5
   Top the cheesecake with chocolate raspberries and mint. Dust with icing sugar.

Source: taste.com.au