RASPBERRY & STRAWBERRY RICOTTA CHEESECAKE

SERVES 8 PREP + COOK 1 HOUR 30 MINS + CHILLING + COOLING

✦ 200g amaretti biscuits (see tip)

✦ 2 tbsp caster sugar

✦ 75g butter, melted

✦ 250g punnet strawberries, sliced

✦ 125g punnet raspberries

✦ 2 tsp icing sugar

RASPBERRY RICOTTA FILLING

✦ 500g cream cheese, at room temperature

✦ 300g fresh ricotta

✦ 1 cup caster sugar

✦ ¹⁄ 3 cup milk ✦ 3 eggs ✦ 125g punnet 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 combined. Press mixture over base of pan, using back of a spoon. Place pan on an oven tray. Refrigerate 30 mins.

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

5 Bake cheesecake 50 mins until cooked around the edge and slightly wobbly in the middle. Turn oven off. Cool the cheesecake in oven 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 at least 4 hours, or overnight, until firm.

6 Just before serving, top cheesecake with combined berries. Dust with icing sugar.