Raspberry and chocolate swirl cheesecake

Method

1 Mix the crushed cookies and melted butter in a large bowl and spoon into a greased 23cm (9in) springform cake tin. Press firmly into the base and chill for 30 minutes or until firm.

2 Blend the cream cheese, lemon zest and juice, sugar, vanilla extract and cream in a blender or food processor until smooth.

3 Pour 100ml (3½fl oz) boiling water into a bowl; add the gelatine. Stir to dissolve. Stand bowl in a pan of boiling water so that the gelatine doesn't set too quickly.

4 Place the raspberries and icing sugar in a processor and process until smooth. Fold a third of the gelatine mixture into the raspberry mixture; process until smooth. Fold the rest of the gelatine mixture into the cream cheese mixture; stir. Swirl together to form a marbled pattern; spoon onto the biscuit base in the cake tin. Cover with clingfilm and chill overnight.

5 Remove from the tin and place on a serving plate. Decorate with raspberries; dust with icing sugar.

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