1 1/2 cups graham cracker crumbs
1/3 cup butter, melted
2 (8 oz.) packages cream cheese, softened
3/4 cup confectioners' sugar
1 tbsp. grated lemon rind
1 envelope plain gelatin
1/3 cup water
2 (3.5 oz/100g) White Chocolate Toblerone Bars
1 cup heavy whipping cream
Fresh Raspberries (or other berries of your choice that are in season)
1. Combine the graham cracker crumbs and the melted butter and press into the base of a 9-inch springform pan.
2. Beat the softened cream cheese, the confectioners' sugar and the grated lemon rind until smooth. Gently stir in the gelatin that has been softened in water, the melted chocolate bars and the whipped cream.
3. Pour filling into crust and refrigerate 4 hours or overnight. Top with fresh berries and dust with icing sugar.
Makes 9-12 servings.
Date: October 27, 2004