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White Chocolate, Marshmallow and Raspberry Cheesec Recipe


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     White Chocolate, Marshmallow and Raspberry Cheesec

Category   Desserts - Breads
Sub Category   None
Preptime   30

1 cups sweet biscuit crumbs
75g butter, melted
500g PHILADELPHIA Block Cream Cheese, softened
cup caster sugar
1 teaspoon vanilla
2 teaspoons gelatine dissolved in cup boiling water, cooled
220g CADBURY White Baking Chocolate, melted and cooled slightly
1 cup cream, softly whipped
1 cup PASCALL Marshmallows, snipped in quarters
1 punnet (125g) fresh raspberries
1 punnet (125g) fresh raspberries, extra, pureed and strained
2-3 tablespoon pure icing sugar, sifted
PASCALL Marshmallows, extra , for decoration

COMBINE the biscuits and butter and press into the base of a lightly greased 22 cm springform pan. BEAT the PHILLY, sugar and vanilla with an electric mixer until smooth. Stir in the gelatine mixture and then the chocolate. Fold through the cream, and then the marshmallows and raspberries. POUR the filling into the prepared base. Refrigerate for 3 hours or until set. Sweeten the pureed raspberries with icing sugar. Slice and serve the cheesecake with a drizzle of sauce and extra marshmallows.

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