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Export 10 ingredients for grocery delivery
Step 1
Line base and 2 long sides of a 20 x 30cm (base measurement) slice pan with non-stick baking paper, allowing sides to overhang. Process biscuits and butter in a food processor until the mixture resembles fine breadcrumbs. Use the back of a spoon to spread and press the biscuit mixture firmly over the base of the pan. Cover with plastic wrap. Place in fridge for 30 minutes to chill.
Step 2
Place boiling water in a small heatproof bowl. Sprinkle with gelatine. Place the bowl in a saucepan of simmering water and stir for 2 minutes or until the gelatine dissolves. Set aside for 5 minutes to cool.
Step 3
Meanwhile, use an electric beater to beat cream cheese and sugar in a bowl until smooth. Add cream, vanilla and chocolate and beat until well combined. Stir in the gelatine mixture. Pour into the prepared pan. Set aside.
Step 4
To make the berry topping, place the boiling water in a small heatproof bowl. Sprinkle with gelatine. Place the bowl in a saucepan of simmering water and stir for 2 minutes or until the gelatine dissolves. Set aside for 5 minutes to cool. Process raspberries in a food processor until smooth.
Step 5
Spoon the raspberry mixture over cheesecake. Use a skewer to create a swirled effect. Place in fridge for 3 hours or until set. Cut into pieces.
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