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Baked Berry Ricotta Cheesecake
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Preparation : 10 min
Cooking : 40 min
Total time : 50 min Rest : 0 min
Equipment
Food Processor
8 people
300 g digestive biscuit
100 g softened butter
30 g of light brown sugar
750 g cream cheese
500 g ricotta
130 g sugar
5 large eggs
0.5 lemon zest
500 g raspberries
0.5 g pinch of salt
100 g sour cream
15 fresh raspberries
100 g icing sugar to dust
Associated products
RECIPE STEPS
1
Start with preheating the oven to 160°C.
2
Line a round baking tray with baking paper.
3
For the cheesecake base: In a Food Processor blitz biscuits, butter and sugar until it comes together to a crumbly consistency. Pour into a lined cheesecake springform tin and flatten using a rubber spatula to create a flat base.
4
For the cheesecake: Add the cream cheese, ricotta cheese and the eggs to a Food Processor with the lemon zest and sugar and blitz until combined. Later, gently fold in the raspberries, and then pour the whole mixture over the cheesecake base and bake in the oven for 40 minutes or until cooked through.
5
Please don't limit your fantasy here. You can decorate the cheesecake with anything. We are recommending to cover your cheesecake with fresh raspberries, sour cream and icing sugar to emphasize on its original taste.
