Ingredients
Method
Grease a 20cm springform pan. Line base and side with baking paper.
Process biscuits and sugar until fine crumbs form. With motor operating, gradually add butter until well combined. Press biscuit mixture over base of lined pan using the back of a spoon. Place pan on an oven tray and refrigerate for 30 minutes.
Preheat oven to 150°C/130°C fan.
RASPBERRY RICOTTA FILLING
Process cheeses, sugar and milk until smooth. Add eggs, processing until combined. Transfer mixture to a large bowl and fold in raspberries. Pour filling into lined pan.
Bake for 50 minutes or until cheesecake is cooked around the edge and slightly wobbly in the middle. Turn oven off and cool cheesecake in oven for 1 hour with the door ajar. (Top of cheesecake may crack slightly on cooling.) Refrigerate for 4 hours or overnight until firm.
Process raspberries, icing sugar and water until puréed. Strain through a sieve into a small bowl. Spread some purée over cheesecake and top with extra raspberries. Dust with extra icing sugar. Serve with remaining purée.
Undecorated cheesecake suitable to freeze.
You can use thawed frozen raspberries for the raspberry sauce.
Depending on the design of the springform pan, clip the base in upside-down so the base is level – this makes it easier to remove the cheesecake.
The inclusion of ricotta in this cheesecake makes the filling lighter and less rich than the traditional all-cream-cheese-based dessert.
From the Test Kitchen
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