Raspberry & White Chocolate Cheesecake Slice

Base

• 1¼ cups shortbread biscuit crumbs
• 80g butter, melted

Filling

• 500g PHILADELPHIA Block Cream Cheese, softened
• ¾ cup caster sugar
• 1 teaspoon finely grated lemon rind
• 2 teaspoons gelatine dissolved in ¼ cup boiling water
• 200g CADBURY White Chocolate Melts, melted and cooled slightly
• 1 cup thickened cream, softly whipped
• 125g fresh or frozen raspberries

Sauce

• 125g fresh or frozen raspberries, extra
• 1-2 tablespoons pure icing sugar

1. COMBINE the biscuit crumbs and butter then press into the base of a greased and paper lined 28cm x 18cm slice pan (ensure the paper extends 5cm above the top of the pan). Chill.
2. BEAT the PHILLY, sugar and rind with an electric mixer until just smooth. Add the gelatine and chocolate, mix until combined then fold through the whipped cream. Mash half of the raspberries with a fork and then fold through the remaining raspberries. Pour the mixture over the prepared base. Chill for 2 hours or until set.
3. COMBINE the extra raspberries and icing sugar in a food processor and process until smooth. Strain through a fine sieve, discard the seeds then transfer to a jug for pouring. Chill.
4. PLACE slices on serving plates with a drizzle of raspberry sauce. Serve immediately.