Recipes
Peach-and-Raspberry-Eton-Mess

Baked ricotta cheesecake with warm raspberry sauce

Baked ricotta cheesecake with warm raspberry sauce

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A classic baked cheesecake is a wonderful thing to serve at a dinner party as it’s the ultimate make-ahead dessert. Almost everyone I’ve met loves cheesecake and this version uses ricotta to make the filling less cloying and a sharp, yet creamy, berry sauce to cut through the richness. Serve in small wedges with extra fresh berries, yum!

  • Recipe by Christie Connelly
  • Serves 8 to 10
  • Prep Time 15 minutes
  • Cooking Time 1 hour (plus 5 hours resting and chilling time)
Ingredients
  • Base
  • 200g (about 14) plain digestive biscuits
  • 55g (1/4 cup) caster sugar
  • 1/2 teaspoon ground cinnamon
  • 75g butter, melted
  • Filling
  • 500g cream cheese
  • 300g fresh ricotta cheese
  • 220g (1 cup) caster sugar
  • 1 teaspoon vanilla bean paste
  • 125ml (1/2 cup) Vitasoy Calci Plus Soymilk
  • 3 eggs
  • Sauce
  • 150g raspberries, fresh or frozen
  • 250ml (1 cup) Vitasoy Calci Plus Soymilk
Instructions
  1. Cheesecake
  2. Grease and line a 20cm round cake tin. Allow the greaseproof paper to hang over the edges so it is easier to lift the cheesecake out cleanly at the end.
  3. Put the biscuits, sugar and cinnamon into the bowl of a food processor and pulse until the mixture forms fine crumbs. Add the melted butter and pulse again until well combined.
  4. Spoon into the prepared cake tin and use the back of the spoon to firmly and evenly press the mixture along the bottom and half way up the sides. Chill in the fridge for 30 minutes to firm up.
  5. Heat the oven to 160C. Put the cream cheese, ricotta, sugar, vanilla and soy milk into the bowl of the food processor (that has been cleaned of the biscuit crumbs) and process until smooth. Add the eggs and process again until well combined.
  6. Pour the filling into the prepared cake tin and bake in the oven on the middle shelf for 1 hour until the centre still wobbles slightly. Turn the oven off but leave the cheesecake in there with the door ajar until completely cool.
  7. Put into the fridge for 4 hours (or overnight) to chill thoroughly. Serve with the warm berry sauce (instructions below).
  8. Warm raspberry sauce
  9. Put the raspberries and soy milk into a blender or food processor. Pulse until smooth.
  10. Pour into a small saucepan and heat over medium heat until hot, but not boiling. Strain through a sieve if you like, but it's not necessary. Serve warm with the cheesecake.