The Australian Women's Weekly

Deliziosi dolce

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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