RASPBERRY RICOTTA CHEESECAKE

1½ HOURS

(+ REFRIGERATION & COOLING) SERVES 8

200g amaretti biscuits, broken 2 tablespoons caster sugar

75g unsalted butter, melted 125g fresh raspberries 2 tablespoons icing sugar 2 tablespoons water

125g fresh raspberries, extra 2 teaspoons icing sugar, extra

RASPBERRY RICOTTA FILLING

500g cream cheese, softened 300g fresh firm ricotta

1 cup (220g) caster sugar

⅓ cup (80ml) milk

3 eggs

125g fresh raspberries 1 Grease a 20cm springform pan; line base and side with baking paper. 2 Process biscuits and caster sugar until fine crumbs form. With motor operating, gradually add butter until well combined. Press biscuit mixture over base of lined pan using the back of a spoon. Place pan on an oven tray; refrigerate for 30 minutes.

3 Preheat oven to 150°C/130°C fan. 4 Make raspberry ricotta filling; pour filling into lined pan.

5 Bake for 50 minutes or until cheesecake is cooked around the edge but still slightly wobbly in the middle. Turn oven off; cool cheesecake in oven for 1 hour with the door ajar. (The top of the cheesecake may crack slightly on cooling.) Refrigerate for 4 hours or overnight until firm.

6 Process raspberries, icing sugar and the water until pureed. Strain through a sieve into a small bowl. Spread some puree over cheesecake, then top with extra raspberries.

Dust with extra icing sugar and serve with remaining puree.

RASPBERRY RICOTTA FILLING

Process the cheeses, sugar and milk until smooth. Add eggs; process until combined. Transfer mixture to a large bowl; fold in raspberries.