Berry & Ricotta Summer Baked Cheesecake
January 25, 2019
After spending the summer holiday break, lazing at the beach, it is fun to return relaxed & revived and ready to enjoy the long, warm nights & catch up with friends. This is the perfect summer dessert for such an event! Make the most of berries at their cheapest and most ripe. Make it the day before (or at least 4 hours before), store it in the fridge and pop it out, just before you serve! Hassle free & delicious!
Berry & Ricotta Summer Baked Cheesecake
Ingredients
- 200g amaretti biscuits*
- 2 Tbsp castor sugar
- 75g butter, melted
- 250g strawberries, sliced
- 150g raspberies
- 2 tsp icing sugar
Rasperry Ricotta Filling
- 500g cream cheese, chopped
- 300g fresh ricotta (buy firm, fresh ricotta from the deli, not packaged)
- 1 cup castor sugar
- 1/3 cup milk
- 3 eggs
- 125g raspberries
Method
- Grease a 20cm springform pan (use the base upside down, so the base is level for easy cheesecake removal). Line base & sides with baking paper.
- Process biscuits & castor sugar, until fine. With motor running, gradually add the butter and mix until well combined. Press biscuit mixture over the base of pan using the back of a spoon. Place on an oven tray & refrigerate for 30 minutes (or overnight).
- Preheat oven to 150 degrees celcius.
- To make the ricotta filling, process the cream cheese, ricotta, sugar & milk until smooth, Add eggs and process until combined.
- Transfer the mixture to a large bowl, fold in the raspberries. Pour the filling into the pan.
- Bake the cheesecake for about 50 minutes, until cooked around the edge and slightly wobbly in the middle. Turn the oven off. Cool the cheesecake in the oven for 1 hour with the door ajar. Refrigerate for at least 4 hours or overnight, until firm.
- Just before serving, top the cheesecake with combined berries & dust with icing sugar.
*Amaretti Biscuits are small Italian biscuits, made from almonds and available in supermarkets & delis. The almond flavour can be quite intense. If you are not partial to an almond flavour, swap to plain, supermarket biscuits.
Recipe from New Zealand Taste Summer 2019 Cookbook, available now in magazine shops. This is a great summer cookbook read, with delicious baking & cooking inspiration.
