There’s something special about baked cheesecake and this ricotta raspberry version with lemon syrup takes it up a notch. Bursts of fresh raspberry cut through the creamy ricotta cheesecake with a golden Anzac biscuit base and a bright lemon drizzle adds extra tang.
1.Grease a 20cm springform pan (see tips). Line base and side with baking paper.
2.Process biscuits and sugar until fine crumbs form. With motor operating, gradually add butter until well combined. Press biscuit mixture over base of pan using the back of a spoon. Place pan on an oven tray; refrigerate for 30 minutes.
3.Preheat oven to 140°C.
4.Make raspberry ricotta filling; Process cream cheese, ricotta and sugar until smooth. Add eggs; process until well combined. Transfer mixture to a large bowl; fold in raspberries. Pour filling into pan.
5.Bake cheesecake for 1 hour or until cooked around the edge and slightly wobbly in the middle. Turn oven off; cool cheesecake in oven for 1 hour with the door ajar. Refrigerate for at least 4 hours or overnight, until firm.
6.Stir lemon rind, juice and extra sugar in a small saucepan over low-medium heat until sugar dissolves and mixture boils. Boil for 1 minute or until thickened. Cool.
7.Just before serving, pour cooled syrup over cheesecake.
You can also use firm amaretti biscuits, available from delicatessens instead of the Anzacs, if you prefer. Depending on the design of your springform pan, clip the base in upside down so the base is level, making it easier to remove the cheesecake.