This Christmas cheesecake is so pretty and such fun. Fresh berries are best in the cheesecake but fresh or frozen may be used for the sauce.
What you need
1¼ cups sweet biscuit crumbs
75g butter, melted
500g PHILADELPHIA Block Cream Cheese, softened
¾ cup caster sugar
1 teaspoon vanilla
2 teaspoons gelatine dissolved in ¼ cup boiling water, cooled
220g CADBURY White Baking Chocolate, melted and cooled slightly
1 cup cream, softly whipped
1 cup PASCALL Marshmallows, snipped in quarters
1 punnet (125g) fresh raspberries
1 punnet (125g) fresh raspberries, extra, pureed and strained
2-3 tablespoon pure icing sugar, sifted
PASCALL Marshmallows, extra , for decoration
- COMBINE the biscuits and butter and press into the base of a lightly greased 22 cm springform pan.
- BEAT the PHILLY, sugar and vanilla with an electric mixer until smooth. Stir in the gelatine mixture and then the chocolate. Fold through the cream, and then the marshmallows and raspberries.
- POUR the filling into the prepared base. Refrigerate for 3 hours or until set. Sweeten the pureed raspberries with icing sugar. Slice and serve the cheesecake with a drizzle of sauce and extra marshmallows.