Chef corner

Raspberry & white chocolate cheesecake slice

Ingredients (serves 12)

• 2 x 90g pkts coconut macaroons
• 70g butter, melted
• 200g white chocolate, chopped
• 375g light cream cheese
• 2 tbs caster sugar
• 1 tbs gelatine powder
• 1/4 cup (60ml) boiling water
• 300ml thickened cream
• 2 cups frozen or fresh raspberries

To Serve:- Whip thickened cream to form soft peaks. Fold into mixture with raspberries until just combined. Spoon over the biscuit base, smooth surface and tap on bench to remove air bubbles. Cover and refrigerate 2-3 hours until set. Slice into 12 squares and serve topped with extra raspberries, if desired.