In this variation on the classic American dessert, ricotta is used rather than soft cheese for a lighter texture, while the raspberries add a tangy, refreshing touch to this delicious baked raspberry & ricotta cheesecake.
50g butter, melted, plus extra for the tin
150g digestive biscuits
500g tub ricotta
200g crème fraîche
175g caster sugar
1 tbsp clear honey
grated zest 1 lemon
2 tsp vanilla extract
275g fresh raspberries
icing sugar, for dusting
Heat oven to 180C/160C fan/gas 4. Butter the sides and base of a 20cm springform or loose-bottomed cake tin. Place the biscuits in a food processor and blend until quite fine. Alternatively, put them in a plastic bag and bash with a rolling pin. Mix the crushed biscuits with the melted butter and tip into the prepared tin. Press down into the base to form an even layer. Chill until needed.
Wash the processor bowl and blade, reset and add the ricotta, crème fraîche, eggs, sugar, honey, lemon zest and vanilla extract. Blend for a few seconds until smooth and well combined. Alternatively, place all the ingredients in a large bowl and blend using a handheld electric beater. Crush 100g of the raspberries with a fork and stir into the mixture.
Pour the mixture onto the biscuit base and gently shake and tilt the tin so the mixture forms a level layer (minding the loose bottom of the tin!). Bake for 40-45 mins or until the cheesecake is pale golden and wobbles slightly in the middle when you move the tin. Remove, cover with foil and leave to cool completely before storing in the fridge overnight. Don’t worry if the top has cracked when you take it out again, as the remaining raspberries will cover this.
Run a knife around the edge to loosen the cheesecake and remove it from the tin. Transfer to a serving plate and scatter the remaining raspberries over the top. Dust with icing sugar and serve.