Raspberry Orange Cheesecake

Raspberry Orange Cheesecake
20 Mins
Prep time
20 Mins
Cooking time
Serves 8

What you need

  • 1 cup sweet biscuit crumbs
  • 1/3 cup butter melted
  • 2 tablespoons cocoa
  • 500g PHILADELPHIA Block Cream Cheese, softened
  • 3/4 cup caster sugar
  • 3/4 cup raspberry puree, reserve a few whole raspberries for decoration
  • 1/4 cup orange juice
  • 1 1/2 tablespoons gelatine dissolved in 1/3 cup water
  • 1/2 cup cream, semi-whipped
  • selection of berry fruits
  • 100g black currant conserve

How to make it

  1. COMBINE biscuit crumbs, butter and cocoa. Press into base of a 22cm spring form pan; chill.
  2. BEAT PHILLY until smooth, add the sugar, raspberry puree, orange juice and gelatine mixture, blend well.
  3. FOLD in the cream. Pour into prepared crumb crust and chill until firm.
  4. DECORATE with berry fruits. Heat conserve, cool slightly and pour over.