Raspberry Swirl Cheesecake

Ingredients

350g original digestive biscuits

150g butter, melted

3 tsp powdered gelatine

2 x 125g punnets raspberries, plus extra to serve

2 x 225g blocks Cream cheese, cubed, softened

395g can sweetened condensed milk

300ml thickened cream

1 tsp vanilla essence

Directions

Grease a 22cm round springform pan. Line base and side with baking paper, extending paper 1cm above edge of pan.
Place biscuits in a food processor and process until they resemble fine breadcrumbs. Add butter and process until combined. Using back of a metal spoon, press mixture over base and up side of pan to compact.
Refrigerate to chill. Wash and dry food processor.
Meanwhile, place 1/4 cup boiling water in a small bowl and sprinkle over gelatins, stirring until dissolved. Set aside for 3 minutes to cool.
Meanwhile, place raspberries in a food processor and process for 30 seconds or until puréed. Transfer to a bowl and set aside. Wash and dry processor.
Place cream cheese, milk, cream and vanilla in a food processor and process for 40 seconds or until smooth and slightly thickened. Add cooled gelatine mixture and pulse until combined.
Pour mixture over biscuit base, then drizzle with raspberry purée and use a knife to swirl through the cream mixture.
Refrigerate for 6 hours or until set.
Serve with extra raspberries.

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