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Ricotta Raspberry Cheesecake
A delicate and creamy dessert made with ricotta and cream cheese, topped with a vibrant layer of fresh raspberries.
Ingredients
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COMPONENT to taste
- to taste
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Method
Wrap the bottom of a springform pan tightly with foil and place it on a baking sheet. For the crust, mix the softened butter with flour, egg, and sugar until smooth, press it into the bottom and up the sides to form high edges, and bake in a preheated oven at 180°C (350°F) for 10 minutes.
Beat the ricotta and cream cheese with sugar using a mixer, add the eggs one at a time while continuing to beat, then mix in the heavy cream and extract until smooth, and pour over the baked crust.
Bake in the preheated oven for 70 minutes at 180°C (350°F), remove and let cool completely, then refrigerate for 8–10 hours to set.
Bloom the gelatin in water for 5 minutes. Mash half of the raspberries with a fork, heat them in a saucepan almost to a simmer, add the sugar mixed with cornstarch and cook until the starch dissolves, stir in the gelatin, let cool, gently fold in the remaining whole raspberries, pour over the cheesecake, and refrigerate for another 1–2 hours until the berry layer sets.
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