Ingredients for 10
- 200 g digestive biscuit crumbs
- 50 g butter, melted
- 400 g Philadelphia Original, softened
- 150 g caster sugar
- 1 tsp grated lemon rind
- 2 tsp gelatine dissolved in 50 ml boiling water, cooled
- 200 g white chocolate, melted
- 200 ml cream, lightly whipped
- 150 g frozen raspberries (do not defrost)
- 200 g fresh raspberries
- icing sugar, to dust
Instructions
- Combine the biscuit crumbs and butter and press into the base of a greased 20cm springform tin.
- Beat the Philly, sugar and lemon rind using an electric mixer until smooth. Stir in the gelatine mixture and chocolate until smooth, then fold in the cream and frozen raspberries.
- Pour the filling into the prepared base and refrigerate for 3 hours or until set. Decorate with raspberries and dust with icing sugar.
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