Raspberry ricotta cheese cake with amaretti crust

The amaretti biscuit base gives this raspberry ricotta cheesecake a lovely almond flavour.

Raspberries are in season and great value right now. The furry little red berries, bursting with a slightly sweet, slightly tart flavour as you bite into them work beautifully in a creamy cheesecake. The amaretti biscuit base gives this raspberry, ricotta cheesecake a lovely almond flavour.

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Raspberry ricotta filling


1.Grease a 20cm (8-inch) springform pan. Line base and side with baking paper.
2.Process biscuits and caster sugar until fine. With motor operating, gradually add butter until well combined. Press biscuit mixture over base of tin using the back of a spoon. Place tin on an oven tray; refrigerate 30 minutes.
3.Preheat oven to 150°C (130°C fan forced).
4.Make raspberry ricotta filling: Process cheeses, sugar and milk until smooth. Add eggs, process until combined. Transfer mixture to a large bowl, fold in raspberries. Pour filling into pan.
5.Bake cheesecake 50 minutes or until cooked around the edge and slightly wobbly in the middle. Turn oven off, cool cheesecake in oven 1 hour with the door ajar. (The top of the cheesecake may crack slightly on cooling, but it will be covered before serving.) Refrigerate at least 4 hours or overnight, until firm.
6.Process raspberries, icing sugar and the water until pureed. Strain through a sieve into a small bowl. Spread puree over cheesecake, top with extra raspberries, dust with extra icing sugar.

Amaretti are Italian biscuits made from almonds, available from delicatessens and supermarkets. 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 and the cheesecake is easy to remove.


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