White Chocolate and Berry Cheesecake
1 & 1/4 cups crushed plain chocolate biscuit crumbs
75g melted butter
500g Philadelphia Cream Cheese, softened
3/4 cup sugar
1 teaspoon lemon rind
200g white chocolate melted
2 teaspoons gelatine dissolved in 1/4 cup boiled water, cooled
1 cup cream
2 & 1/2 cups frozen berries
Combine the biscuits and butter. Press into the base of a greased 22cm springform pan.
Beat Philly cheese, sugar and lemon rind until smooth. Stir in the melted chocolate and gelatine mixture until smooth. Fold in cream and 1/2 cup berries.
Pour the filling into the prepared base. Refrigerate for 3 hours. Garnish with remaining berries.
Serve with dollop of stiff cream.
(my pic is of my cheesecake, although this piece is a day old, so berries have run a bit!)