BERRY & RICOTTA CHEESECAKE

PREP + COOK TIME 1 HOUR 30 MINUTES (+ REFRIGERATION & COOLING) SERVES 8

200g amaretti biscuits 2 tablespoons caster sugar 75g butter, melted

250g strawberries, sliced 150g raspberries 2 teaspoons icing sugar

RASPBERRY RICOTTA FILLING 500g cream cheese, chopped 300g fresh ricotta (see tips)

1 cup (220g) caster sugar

1/3 cup (80ml) milk

3 eggs

125g raspberries

1 Grease a 20cm springform pan. Line base and side with baking paper. 2 Process biscuits and caster sugar until fine. With motor operating, gradually add butter until well combined. Press biscuit mixture over base of 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 pan.

5 Bake cheesecake for 50 minutes or until cooked around the edge and slightly wobbly in the middle. Turn oven off; cool cheesecake in oven for 1 hour with the door ajar. Refrigerate for at least 4 hours or overnight, until firm.

6 Just before serving, top the cheesecake with combined berries; dust with icing sugar.

RASPBERRY RICOTTA FILLING Process the cream cheese, ricotta, sugar and milk until smooth. Add eggs; process until combined. Transfer mixture to a large bowl; fold in raspberries.