Ingredients

• 175g (6oz) digestive biscuits, crushed
• 50g (2oz) amaretti biscuits, crushed
• 75g (3oz) butter, melted
• 500g (1lb 2oz) mascarpone cheese
• 250g (9oz) ricotta cheese
• 142ml (5floz) soured cream
• 3 eggs
• 75g (3 oz) caster sugar
• 15ml (1tbsp) cornflour
• finely grated rind and juice of 1 orange
• 350g (12oz) raspberries
• 25g (1oz) flaked almonds, toasted
• icing sugar

Tools

• Kmix kitchen mixer

Method

1. Preheat the oven to 180°C, 350°F, Gas Mark 4. Grease the base and sides of a 20cm (8in) spring - release cake tin. Mix together the biscuits and melted butter until well combined and spoon into the base of the tin pressing down well. Chill for 20 minutes.
2. Meanwhile place the mascarpone cheese, ricotta, soured cream, eggs, sugar and cornflour in the bowl. Fit the whisk and whisk on speed 2 for approx. 1 minute, increase the speed to max for 1 minute, until well combined. Add the orange rind and juice and whisk on speed 2 for 20 seconds, until well combined. Fold in 225g (8oz) of the raspberries.
3. Pour into the prepared tin and bake for about 1 hour 25 minutes, until set. Remove  from the heat and allow to cool. Chill overnight.
4. Unmould the cheesecake and scatter over the remaining raspberries and almonds. Dredge with icing sugar.

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