Baked Raspberry Cheesecake
| Serves: 8 | Course: Dessert | Category: Cakes | Total time: 1 hour 40 | |
A buttery, biscuit base topped with a creamy and sweet filling.
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
Method
- 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.
- 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.
- 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.
- Unmould the cheesecake and scatter over the remaining raspberries and almonds. Dredge with icing sugar.
