Ricotta Cheesecake with Raspberries

This is a classic because it taste as good as or better than a shop bought cheesecake and it is quick and easy to create.

For a ricotta cheesecake with raspberries you will need:

  • 1 packet (between 200 and 250g) digestive biscuits or american crackers
  • 125g butter
  • 200g raspberries
  • 500g ricotta cheese
  • 100g white sugar
  • 1 tablespoon plain flour
  • 3 eggs
  • 1vanilla pod
  • 1 orange
  • tiny pinch of salt

How to make the ricotta Cheescake:

Preheat your oven to gas mark 2

Make a biscuit base by melting the butter in a pan. Then, by crushing the buscuits and adding them to the melted butter you get a crumbly dough that can be pressed into the base of a loose bottomed tin..

Place the ricotta in a big mixing bowl. Beat with a rubber spatula till smooth, before adding the zest of the orange and the sugar and flour. Mix well and continue to beat as you add in the eggs, one at a time. Add the salt and the vanilla seeds, give it a final mix and Bake in the center of the oven for about 1 1/4 to 1 1/2 hours, until a light golden color.

Allow to cool before topping with raspberries.

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