Clas­sics with a twist

Mod­ern takes on favourite desserts

Woman’s Day (NZ) - - Contents -

Rasp­berry & Straw­berry Ri­cotta Cheese­cake

SERVES 8 PREPA­RA­TION & COOK­ING 1 HOUR, 30 MIN­UTES (PLUS CHILL­ING & COOL­ING)

200g amaretti bis­cuits

(see tip) 2 ta­ble­spoons caster su­gar 75g but­ter, melted 250g pun­net straw­ber­ries,

sliced 125g pun­net rasp­ber­ries 2 tea­spoons ic­ing su­gar RASP­BERRY RI­COTTA FILL­ING 500g cream cheese, at room

tem­per­a­ture 300g fresh ri­cotta 1 cup caster su­gar

1 / cup milk 3

3 eggs 125g pun­net rasp­ber­ries

1. Grease a 20cm spring­form pan. Line base and side with bak­ing pa­per.

2. Process bis­cuits and su­gar un­til fine. With the mo­tor oper­at­ing, grad­u­ally add but­ter un­til com­bined. Press mix­ture over base of pan us­ing the back of a spoon. Place pan on an oven tray and re­frig­er­ate for 30 min­utes.

3. Pre­heat oven to 150°C. 4. RASP­BERRY RI­COTTA FILL­ING. Process cream cheese, ri­cotta, su­gar and milk un­til smooth. Add eggs and process un­til com­bined. Trans­fer mix­ture to a large bowl. Fold in rasp­ber­ries, then pour fill­ing into pan.

5. Bake cheese­cake for 50 min­utes un­til cooked around the edge and slightly wob­bly in the mid­dle. Turn oven off. Cool cheese­cake in oven for 1 hour with door ajar. (The top of the cheese­cake may crack slightly on cool­ing, but it will be cov­ered with berries be­fore serv­ing.) Re­frig­er­ate for at least 4 hours, or overnight, un­til firm.

6. Just be­fore serv­ing, ar­range com­bined berries on the top of the cheese­cake and dust with ic­ing su­gar.

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