Raspberry Swirl Cheesecake

1 cup butternut cookies
cups butter, melted
cup water
2 tbsps gelatin
2 cups light cream cheese
cup lemon juice
cup sugar
1 cups cream, unwhipped
1 cup frozen raspberries
2 tbsps sugar, extra

1. Line the base of a 22cm/9inch round spring form cake tine 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 base and sides.  Refrigerate 20 minutes or until firm.

2. Place water in small heatproof bowl.  Sprinkle gelatin over water.  Stand bowl in boiling water; stir until gelatin 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 raspberries and extra sugar in food processor.  Process until smooth.  Fold half the gelatin mixture into the cheese mixture.  Fold the remaining gelatin into the raspberry mixture.  Swirl both mixtures into prepared tin.  Refrigerate 4 hours or until set.  Decorate with whipped cream and raspberries.


Hint: When making crumb crusts for cheesecakes, biscuits may be placed between two sheets of paper or into a freezer bag and crushed with a rolling pin.

     Serves 8 to 10.