White chocolate and raspberry swirl cheesecake

Step 1

Grease 20cm x 30cm (8-inch x 12-inch) rectangular pan; line base and long sides with baking paper, extending paper 5cm (2 inches) over sides.

Step 2

Process biscuits until fine. Add butter; process until combined. Press mixture over base of pan. Refrigerate 30 minutes.

Step 3

To make raspberry topping; process raspberries until smooth; strain puree into small bowl, discard seeds. Stir sifted icing sugar into puree. Sprinkle gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves. Cool 5 minutes. Stir mixture through raspberry puree.

Step 4

Beat cream cheese and sugar in medium bowl with electric mixer until smooth. Beat in cream, extract and chocolate until combined. Stir in gelatine mixture. Pour over biscuit base.

Step 5

Spoon raspberry topping over cream cheese mixture; swirl with a skewer. Refrigerate 3 hours or overnight before cutting.