Ingredients
Method
1.Grease a 22cm springform pan; line base and side with baking paper.
2.Process the biscuits until finely crushed. Add the butter and process until combined. Press the crumbs firmly over the base of the pan. Press with the flat base of a glass to level. Refrigerate for 1 hour or until firm.
3.Blend or process the berries with the sugar until smooth. Push the mixture firmly through a coarse sieve over a jug or bowl using a rubber spatula; discard seeds.
4.Process the ricotta and extra sugar until smooth; transfer to a large bowl. Beat the cream in a medium bowl with an electric mixer until soft peaks form. Fold the cream through the ricotta mixture. Divide ricotta mixture evenly between three medium bowls. Fold ¼ cup of the berry puree through one mixture, 1/2 cup berry puree through the second mixture and 1 cup berry puree through the third mixture.
5.Pour the darkest mixture over the biscuit base; smooth top. Freeze for about 2 hours or until firm. Cover remaining bowls and refrigerate. Pour the medium-coloured mixture over the layer in the pan; cover, freeze about 2 hours or until firm. Pour the remaining lightest mixture over the layers in pan. Cover, freeze overnight or until firm.
6.Remove the pan from the freezer and remove the ring. Transfer the cake to a serving plate. Refrigerate for 30 minutes before serving. Just before serving, top with fresh berries or flowers and serve with remaining berry puree.
Suitable to freeze without decoration. Suitable to microwave. Test Kitchen tip: If using fresh flowers, wrap the cut stems in tape and remove before cutting. Cheesecake is best eaten within two weeks. You can also make this dessert in two small loaf pans.
Note
