Yield 1 x 8 inch round
Ingredients:
125 g NICE biscuits, crushed
60 g butter, melted
500 g cream cheese, softened
3/4 C icing sugar
1 T grated lemon rind
150 g raspberries
3 t gelatin, dissolved
200 g white chocolate, melted
300 mL cream, whipped
Method:
1. Combine the crushed biscuits and the melted butter and press into the base prepared tin.
2. Beat the softened cream cheese, icing sugar and the grated lemon rind until smooth.
3. Gently stir in the gelatin that has been softened in water, the melted chocolate and the whipped cream.
4. Pour filling into crust and refrigerate overnight.
5. Top with fresh berries and dust with icing sugar.
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