Raspberry Chocolate Cheesecake Tart

1. Grease a 23cm (9”) scalloped baking pan with removable base, ensuring well greased in all crevices of the pan.
2. Finely process chocolate biscuits to crumbs, and mix with melted butter to the consistency of damp breadcrumbs.
3. Press biscuit crumbs into the baking pan firmly, ensure a smooth flat base and edges. Using the pressure of a round drinking glass with a flat bottom can help to ensure neat edges for this step.
4. Whisk cream cheese, caster sugar and vanilla paste in free-standing mixer on medium speed until smooth, then whisk in eggs until light and airy.
5. Continue whisking while slowly adding cold cream to soft peaks. The cream cheese filling should be well aerated but take care not to over-whisk as it will split.
6. While the cream cheese filling is being whisked, dissolve gelatine in 60ml (1/4 cup) of hot water in a small saucepan over low heat, stirring continuously. Set gelatine aside to cool slightly for a couple of minutes (avoid leaving it for any longer than 5 minutes or it will start to set).
7. Slowly pour melted chocolate into cream cheese filling while whisking on low speed, then gelatine, and continue whisking until smooth.
8. Spoon filling into tart shell, ensuring a smooth flat surface, then refrigerate overnight.

To Serve

1. Remove cheesecake from baking pan and place on serving plate.
2. Decorate with fresh raspberries. The layer of raspberries will look most aesthetically pleasing if the larger raspberries of the batch are placed around the periphery.
3. Dust with sifted icing sugar just prior to serving.

Enjoy!