Deliziosi dolce
Jul 21, 2019
4 minutes
Raspberry ricotta cheesecake
SERVES 8 PREP AND COOK TIME 1 HOUR 30 MINUTES (+ REFRIGERATION AND COOLING TIME)
200g Anzac biscuits
2 tablespoons caster sugar
75g butter, melted
2 teaspoons finely grated lemon rind
2 tablespoons lemon juice
¼ cup (55g) caster sugar, extra
RASPBERRY RICOTTA FILLING
500g cream cheese
400g fresh ricotta
1 cup (220g) caster sugar
3 eggs
125g raspberries
1 Grease a 20cm springform pan. Line the base and side with baking paper.
Process the biscuits and sugar until fine crumbs form. With the motor operating, gradually add the butter until well combined. Press the biscuit mixture over the base of
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