Baked ricotta and raspberry cheesecake


  • 125g almond meal
  • 124 sweet plain biscuits, crushed
  • 100g butter, melted
  • 125g cream cheese
  • 125g fresh ricotta
  • 1 cup caster sugar
  • 4 eggs, beaten
  • 1 tbs cornflour mixed with 2 tsp water
  • 350ml sour cream
  • 250g raspberries, fresh or frozen


  1. Preheat oven to 150C. Grease and line a 25cm springform cake tin.
  2. Combine first group of ingredients and press into the bottom of the tin. Refridgerate while making filling.
  3. Using a mixer, beat cream cheese, ricotta and sugar until smooth. Add eggs, one at a time, then cornflour mix and sour cream. Pour into tin and sprinkle raspberries over the top.
  4. Bake for 50 minutes or until just set. Cool in oven with door ajar. Refridgerate for several hours before serving.
  5. If you have left over raspberries, you can make a raspberry coulis to serve with the cheesecake by placing them in a whizzer and use and add a small amount of icing sugar until it sweet enough for you.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.