Ricotta and raspberry cheesecake

Cook: 15 mins
Ricotta and raspberry cheesecake

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. 


Cooking Time
15 minutes

Main ingredients
Fruit, Cheese

Recipe Type
Cakes & Baking, Dessert, Cake Stall, Cheesecake

Special Info
Egg free, Vegetarian

Level of Difficulty

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