- Raspberry Cheesecake.jpg (44.88 KiB) Viewed 297 times
Takes: 1 hour 30 minutes (plus cooling and chilling time)
Serves: 12 (slices)
No nutritional information available.
Ingredients
- Vegetable oil for greasing
For the base:
- 200g amaretti biscuits, finely crushed
- 2 tbsp caster sugar
- 75g unsalted butter, melted
For the filling:
- 500g full-fat soft cheese, at room temperature
- 300g ricotta
- 220g caster sugar
- 80ml milk
- 3 eggs, beaten
- 250g raspberries, plus extra to decorate
- 2 tsp icing sugar, plus extra for dusting
Method
1. Lightly grease a 20cm round springform tin and line the base with baking paper.
2. To make the base, mix together the crushed biscuits, sugar and melted butter in a bowl. Press into the base of the lined tin, using the back of a spoon. Chill for 30 minutes. Preheat oven to 150°C/Fan 130°C/Gas Mark 2.
3. To make the filling, place the soft cheese, ricotta, sugar and milk in a food processor and pulse until smooth. Add the eggs and process until combined. Transfer to a bowl and fold in half the raspberries. Pour the mixture over the chilled biscuit base.
4. Place the tin on a baking tray and bake for 50 minutes, or until the cheesecake is cooked around the edge but still slightly wobbly in the middle. Turn off the oven and leave to cool inside it, with the door ajar. Once cold, chill for 4 hours or overnight until firm.
5. Crush the remaining raspberries in a bowl using the back of a fork. Push through a fine sieve into a jug, scraping the underneath of the sieve as you go. Stir in the icing sugar. Drizzle the puree over the cheesecake and decorate with the extra raspberries. Dust with icing sugar and serve with the remaining puree.
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