White Chocolate And Raspberry Cheesecake

1. 1

   Grease and line an 8 inch springform pan with parchment paper.

2. 2

   Process graham crackers in a food processor until finely crushed. Add butter and brown sugar and process to combine. Press into base of prepared pan. Chill.

3. 3

   Meanwhile, for the filling, gently melt bloomed gelatin over low heat. Set aside to cool. Beat cream cheese, milk and 1/2 cup sugar until combined. Fold in cooled gelatin, white chocolate and whipped cream.

4. 4

   Spread 1/3 of mixture over chilled base then chill for 10 mins, or until firm. Fold 1/2 the raspberries into 1/2 of remaining mixture then transfer to prepared pan. Chill for 10 mins, or until firm. Spread remaining mixture over top and chill for 4 hours, or overnight until set.

5. 5

   For the raspberry sauce, place remaining raspberries, remaining sugar and 1 tbsp water in a small saucepan. Cook for 5 mins, or until sugar dissolves. Bring to a boil, reduce heat and simmer for 5 mins, or until thickened slightly. Strain, discarding seeds.

6. 6

   Just before serving, drizzle 1/2 the raspberry sauce over cheesecake. Top with extra raspberries. Serve with remaining raspberry sauce.

* Per serving · 4 servings · Values may vary.