Raspberry Swirl Cheesecake

Raspberry Swirl Cheesecake

250g butternut cookies
90g butter melted

1/4 cup water
2 Tbsp gelatine
500g light cream cheese
1/3 cup lemon juice
1/2 cup caster sugar
1 1/4 cups cream, whipped
250g frozen raspberries
2 Tbsp caster sugar, extra

1. Line the base of a 22cm round springform cake tin with foil, brush with oil. Place biscuits in a food processor bowl. Process for 20 seconds or until finely crushed. Transfer to a medium bowl and add butter; mix until combined. Spoon into prepared tin, press firmly into the base and sides. Refrigerate 20 minutes or until firm.
2. To Make Filling: Place water in small heatproof bowl. Sprinkle with gelatine over water, stand bowl in boiling water; stir until gelatine is dissolved, cool slightly.
3. Using electric beaters, beat cream cheese until softened, add juice and sugar, beat until smooth. Gently fold whipped cream into cheese mixture.
4. Place the raspberries and extra sugar in food processor. Process until smooth. Fold half the gelatine into the raspberry mixture. Swirl both mixtures into prepared tin. Refrigerate 4 hours or until set. Decorate with whipped cream and raspberries.

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