Raspberry and chocolate swirl cheesecake

Serves: 8

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Total Time: 40

Prep Time: 40

• 250 gram(s) double chocolate cookies, finely crushed
• 100 gram(s) (3½oz) butter, melted
• 500 gram(s) (1lb 2oz) Philadelphia cream cheese
• Finely grated zest and juice of ½ large lemon
• 150 gram(s) golden caster sugar
• 1 teaspoon(s) vanilla extract
• 200 ml double cream
• 3 tablespoon(s) powdered gelatine
• For the raspberry swirl
• 150 gram(s) fresh raspberries, plus extra to decorate
• 100 gram(s) (3½oz) icing sugar, plus extra for dusting

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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