This cake I have done for my husband’s birthday, his guests were very glad.
The base of a 20-25cm springform cake tin, combine the biscuit crumbs and butter and press into the base of the prepared tin.
Beat the cheese, sugar, lemon zest using an electric mixer until smooth. Add the melted chocolate and mix well. In the seperate bowl whisk the cream until stiff peaking.Very gently add the cream and mix with the wooden spoon. Add the some raspberry and stir gently.
Put the gelatine powder into the mug and pour over some cold water just enough to soften, the add the 50ml of boiled water and mix well. Let to cool and add into cheese mixture. Do it very quickly.
Pour the mixture over the base line, put the reamainded raspberries and put into the fridge to set, for at least 3 hours.
Prepare the jelly as indicated on the back of the package, when is dense slightly pour over the cheesecake and put into the fridge and leave until next day.