Lemon and Raspberry Ricotta Cheesecake

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Lemon and raspberry ricotta cheesecake-cookery-woman&home

Easy / Prepare ahead

Preparation time: 10 minutes, plus chilling Cooking time: 1 hour 10 minutes Serves 12

225g (8oz) digestive biscuits 100g (4oz) butter, melted 250g (9oz) ricotta cheese 600g (1lb 5oz) cream cheese 4 large free-range eggs zest 4 lemons, juice of 3 200g (7oz) caster sugar 125g (4½oz) raspberries, extra to serve icing sugar, to dust you will need 23cm (9in) loose-based cake tin, oiled

1 Heat the oven to 160 C, 140 C fan, 310 F, gas 2½. Blitz the biscuits and butter in a food processor until you have crumbs. Press into the tin; chill while you make the filling.

2 Beat the ricotta, cream cheese, eggs, zest and juice, and sugar together until smooth; pour on top of base. Scatter over raspberries; push some into mix. Bake in the centre of the oven for 1 hour 10 minutes, with a roasting tin of boiling water in the bottom of the oven to prevent cracking.

3 When set, but with a slight wobble, remove from the oven and put straight in the fridge. Top with raspberries and a dusting of icing sugar before serving. It will keep in the fridge for up to 3 days.

Per serving: 500 calories, 39g fat (23g saturated), 31g carbohydrate