Baked Berry Ricotta Cheesecake

Serves 6-8
Time 45 minutes


For the crust:

300g biscuits such as digestives

100g butter, softened

30g brown sugar


For the cheesecake:

500g cream cheese

750g ricotta

130g of sugar

5 large eggs

Zest ½ lemon

500g raspberries 

pinch of salt


To serve:

Dollop sour cream

Fresh raspberries

Icing sugar, to dust


Preheat the oven to 160°C. 

Line a round baking tray with baking paper. 

In a food processor blitz biscuits, butter and sugar until it comes together into a crumbly consistency. Pour into a lined cheesecake springform tin and flatten using a rubber spatula to create a flat base. 

Add the cheeses and the eggs to a food processor with the lemon zest and sugar and blitz until combined. Gently fold in the raspberries. Pour over the cheesecake base and bake in the oven for 40 minutes or until cooked through.