Baked Ricotta Cheesecake with Warm Raspberry Sauce

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!

prep time
cooking time
Recipe by Christie Connelly



200g (about 14) plain digestive biscuits

55g (1/4 cup) caster sugar

1/2 teaspoon ground cinnamon

75g butter, melted


500g cream cheese

300g fresh ricotta cheese

220g (1 cup) caster sugar

1 teaspoon vanilla bean paste

125ml (1/2 cup) Vitasoy Calci-Plus Soy Milk

3 eggs


150g raspberries, fresh or frozen

250ml (1 cup) Vitasoy Calci-Plus Soy Milk


  1. Cheesecake: 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Put into the fridge for 4 hours (or overnight) to chill thoroughly. Serve with the warm berry sauce (instructions below).
  7. Warm raspberry sauce: Put the raspberries and soy milk into a blender or food processor. Pulse until smooth.
  8. 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.