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  • Australian Women’s Weekly NZ

    Deliziosi dolce

    Jul 17, 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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