Ricotta and raspberry cheesecake
Cook:
15 mins
75g butter
125g digestive biscuits
100g amaretti biscuits
500g soft ricotta cheese
100g caster sugar
250g cream cheese
1 tsp vanilla extract
1 lemon, zest and juice
400g raspberries
Put the butter into a medium pan and set over heat until melted.
Grease a 20cm springform tin.
Process the biscuits in a food processor until they turn into crumbs.
Pour the melted butter into a bowl and mix in the biscuits. Transfer into the tin. Even out with the back of a spoon, pressing down to form a crust.
Chill while preparing the topping.
Whisk the ricotta and sugar together until smooth. Mix in the cream cheese, vanilla, lemon zest and juice.
Tip over the crust and chill for a couple of hours.
Remove from the fridge then decorate with raspberries before serving.
Serves
6
Cooking Time
15 minutes
Main ingredients
Fruit, Cheese
Recipe Type
Cakes & Baking, Dessert, Cake Stall, Cheesecake
Special Info
Egg free, Vegetarian
Level of Difficulty
Easy
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