Baked Berry Ricotta Cheesecake
Serves 6-8
Time 45 minutes
Ingredients
For the crust:
300g biscuits such as digestives
100g butter, softened
30g brown sugar
For the cheesecake:
500g cream cheese
750g ricotta
130g of sugar
5 large eggs
Zest ½ lemon
500g raspberries
pinch of salt
To serve:
Dollop sour cream
Fresh raspberries
Icing sugar, to dust
Method
Preheat the oven to 160°C.
Line a round baking tray with baking paper.
In a food processor blitz biscuits, butter and sugar until it comes together into a crumbly consistency. Pour into a lined cheesecake springform tin and flatten using a rubber spatula to create a flat base.
Add the cheeses and the eggs to a food processor with the lemon zest and sugar and blitz until combined. Gently fold in the raspberries. Pour over the cheesecake base and bake in the oven for 40 minutes or until cooked through.