Raspberry and White Chocolate Cheesecake
180g biscuit crumbs
1/3 cup coconut
70g butter, melted
Combine all ingredients and press into the base of a greased springform tin. Chill.
500g cream cheese, softened
1 can condensed milk
100g white chocolate
1 Tbs gelatine
1/4 cup hot water
3/4 cup cream
150g frozen raspberries
Sprinkle gelatine over hot water. Stir to dissolve and allow to cool.
Beat cream cheese and condensed milk until smooth, then beat in cream.
Melt white chocolate. Allow to cool.
Once gelatine and white chocolate are cool, beat into cream cheese mixture and spoon over biscuit base.
Top with raspberries and gently fold through mixture.
Cover and chill for at least 4 hours or overnight.
