Ricotta cheesecake with raspberries
This is a classic because it taste as good as or better than a shop bought cheesecake and it is quick and easy to create.
For a ricotta cheesecake with raspberries you will need:
- 1 packet (between 200 and 250g) digestive biscuits or american crackers
- 125g butter
- 200g raspberries
- 500g ricotta cheese
- 100g white sugar
- 1 tablespoon plain flour
- 3 eggs
- 1vanilla pod
- 1 orange
- tiny pinch of salt
How to make the ricotta Cheescake:
Preheat your oven to gas mark 2
Make a biscuit base by melting the butter in a pan. Then, by crushing the buscuits and adding them to the melted butter you get a crumbly dough that can be pressed into the base of a loose bottomed tin..
Place the ricotta in a big mixing bowl. Beat with a rubber spatula till smooth, before adding the zest of the orange and the sugar and flour. Mix well and continue to beat as you add in the eggs, one at a time. Add the salt and the vanilla seeds, give it a final mix and Bake in the center of the oven for about 1 1/4 to 1 1/2 hours, until a light golden color.
Allow to cool before topping with raspberries.
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