Ingredients
- 1 env. (1 Tbsp.) gelatine
- 1/3 cup warm water
- 1-1/2 cups Honey Maid Graham Crumbs
- 1/4 cup non-hydrogenated margarine
- melted
- 2 pkg. (250 g each) Philadelphia Brick Cream Cheese
- softened
- 3/4 cup icing sugar
- 1 Tbsp. lemon zest Safeway 4 ct For $5.00 thru 02/09
- 2 bars Toblerone Swiss White Chocolate (100 g each)
- melted
- 1 cup whipping cream
- whipped
- 1 cup fresh raspberries
Instructions
- Sprinkle gelatine over warm water; set aside.
- Combine graham crumbs and margarine; press onto bottom of 9-inch springform pan.
- Beat cream cheese, sugar and zest in large bowl with mixer until well blended.
- Add gelatine mixture and melted chocolate; mix well.
- Gently stir in whipped cream just until blended.
- Pour over crust.
- Refrigerate 4 hours.
- Run knife around rim of pan to loosen cake; remove rim.
- Top cheesecake with berries just before serving.
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