No bake Raspberry and white chocolate cheesecake

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Recipe's preparation

Base

Weigh frozen or fresh raspberries. Set aside

Weigh biscuits into bowl, lid to "Closed lid" position, crush on speed 9, 8-10 seconds. Set aside, no need to clean bowl.

Weigh in butter and melt 20 seconds, 50 degrees, speed 4. Scrape down and continue to melt a further 20 seconds, 50 degrees, speed 4.

Add crushed biscuits and mix 10 seconds, speed 5. Scrape down; mix 10 seconds, speed 5.

Pour into springform pan (invert the bottom of the pan first to make cutting and serving easier) and press down with the MC or a clean glass. Ensure even spread.

Refrigerate until firm and whilst you make the filling. Wash and dry bowl.

Filling

Melt chocolate in microwave for 30 second bursts until melted. Set aside to cool.

Measure 63 grams (1/4 cup) of boiling water into a small jug and sprinkle gelatin over the hot water. Stir to dissolve - set aside and allow to cool.

In clean and dry bowl, add cream cheese and condensed milk. Beat until smooth, 20 seconds, speed 8. Scrape down and add in cream, beat 20 seconds, speed 8.

Beat cooled chocolate and gelatin into mixture, 10 seconds, speed 6.

Finally, add mashed raspberries and mix 10 seconds, speed 5-6. Pour over base and decorate with whole raspberries.

Refrigerate until set - approximately 4-5 hours, or overnight.