Chocolate and raspberry cheesecake

Name: Chocolate and raspberry cheesecake
Yield: 8
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

Chocolate and raspberry cheesecake was pinched from <a href="http://www.taste.com.au/recipes/37385/chocolate+and+raspberry+cheesecake" target="_blank">www.taste.com.au.</a>

"The gluten-free biscuit base, lemony cream filling and fresh berries make this no-cook make-ahead dessert a guaranteed winner...."

INGREDIENTS

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2 x 160g pkt Macro Gluten-free Double Choc Biscuits

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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

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