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Magical White Choc Lemon Cheesecake with Berries
Ingredients
| 250 g | | plain biscuits, crushed |
| 125 g | | butter, melted |
| 2 tsp | 10 ml | gelatine powder |
| 1 tbsp | 15 ml | hot water |
| 500 g | | cream cheese, softened |
| 395 g | | NESTLÉ Sweetened Condensed Milk |
| 190 mL | | thickened cream |
| 150 g | | NESTLÉ BAKERS’ CHOICE White MELTS, melted |
| 1 | | lemon, finely zested |
| 80 mL | | lemon juice |
| 175 g | | store-bought lemon flavoured spread |
| — | | lemon zest (decoration) |
| 1 punnet | | raspberries |
Instructions
- Grease base and sides of 22cm spring-form pan.
- Using a food processer, process biscuits until fine; with motor running add melted butter; process until just combined. Press the biscuit mixture evenly over the base and sides of pan. To achieve a neat crust, press the crumb mixture firmly against sides of pan with a straight-sided glass; refrigerate while preparing the filling.
- Combine gelatine and water; stir until the gelatine dissolves; cool 5 minutes.
- Beat cream cheese and NESTLÉ Sweetened Condensed Milk in a medium bowl with an electric mixer until smooth. Add cream, gelatine mixture, melted NESTLÉ BAKERS’ CHOICE White MELTS, lemon zest, lemon juice, and lemon flavoured spread; beat until just combined. Pour mixture into prepared pan. Refrigerate for 3-4 hours or until set/overnight. Top with lemon zest and raspberries then serve.
