- 175g digestive biscuits
- 75g butter, melted
- 500g ricotta cheese
- 200g creme fraiche
- 175g castor sugar
- 3 eggs
- 1 tbsp runny honey
- 1 lemon, zest only
- 2 tsp vanilla extract
- 300g fresh raspberry
- icing sugar, for dusting
Preheat oven at 180c. Grease the side and base of a 20cm loose bottom cake tin.
place the biscuits in a food processor and blend until quite fine. Mix the crushed biscuits with the melted butter and tip into the preppared tin. Press down into the base of the tin to form an even layer.
Blend the ricotta, creme fraiche, eggs, sugar, honey, lemon zest and vanilla extract in a food processor or with a hand blender for a few seconds until smooth. Crush 125g raspberries with a fork and stir them into the mixture.
Pour the mixture onto the biscuits base in the tin and gently shake and tilt the tin so that the ricotta mixture forms a even layer. Bake in the oven for 40-45 minutes or until the cheesecake is pale golden and wobbles slightly in the middle when you shake the tin.
Remove from the oven, cover with foil and leave in a warm place to completely cool before storing in the fridge overnight. Do not worry if the top has cracked when you take it out again as the remaining raspberries will cover this.
Run a knife around the edge to loosen the cheesecake and remove it from the tin. Transfer to a serving plate and scatter the remaining raspberries on top. Dust with icing sugar and serve