Raspberry Cheesecake


250g plain sweet biscuits 
160g butter, melted 
3 tsp powdered gelatine 
¼ c water 
250g cream cheese 
¾ cup caster sugar 
Finely grated rind of one orange 
300ml thickened cream, whipped 
240g raspberries (fresh or frozen from The Berry Patch)


1. In a food processor, process biscuits to form crumbs then add melted butter. Press into the base of a 20cm greased springform pan. Refrigerate for 30 minutes while preparing filling. 

2. Sprinkle gelatine over water in heatproof jug.  Stand gelatine in a small pan of simmering water until the gelatine has dissolved. Remove from heat and cool 5 mins. 

3. Using an electric mixer, beat cream cheese, orange rind and sugar until smooth and the sugar has dissolved. Stir in gelatine mixture and fold in cream. 

4. Fold half the raspberries through cream cheese mixture and spoon onto the base. Top with remaining raspberries and dust with icing sugar. Cover with plastic wrap and refrigerate for 4 hours or until set.