Cooking Instructions
- 1
crush biscuits and stir in melted butter.
- 2
press biscuit base into the bottom of a 22cm spring form pan
- 3
beat cheese, sugar, lemon and cream with an electric mixer .
- 4
when smooth, fold in prepared gelatin, white chocolate and half the raspberries.
- 5
pour cheese mixture onto of the biscuit base. refrigerate for approximately 3 hrs or until set.
- 6
arrange remaining raspberries on top and drizzle over white chocolate
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