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Ingredients (serves 10)

  • 185g sweet biscuits, crushed
  • 90g butter, melted
  • 500g cream cheese, softened
  • 395g NESTLÉ Sweetened Condensed Milk
  • 300mL cream
  • 1 tbsp gelatine
  • ¼ cup (60mL) hot water
  • 180g PLAISTOWE Premium White Choc, melted
  • 1 cup (150g) raspberries, pureed

Method

  1. Combine biscuits and butter, press into base of 23cm springform pan, refrigerate until firm.
  2. Beat cream cheese and NESTLÉ Sweetened Condensed Milk until smooth, beat in cream.
  3. Sprinkle gelatine over hot water; stir to dissolve. Add to cream cheese mixture with melted PLAISTOWE Premium White Choc; spoon evenly over base.
  4. Swirl raspberry puree through cheesecake mixture. Refrigerate until set. If desired, decorate with extra berries.

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