Baked raspberry and ricotta cheesecake

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By: Rachel Allen From: Rachel Allen: Home Cooking

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This recipe is classed as easy

Rating 3.08 / 5 (648 votes)

Prep time:
15 min
Cook time:
45 min

In Rachel Allen’s cheesecake, ricotta is used rather than cream cheese for a lighter texture, while raspberries add a tangy, refreshing touch


1. Preheat the oven to 180°C/gas mark 4. Grease the sides and base of a 20cm diameter spring form/loose-bottomed cake tin

2. Place the biscuits in a food processor and blend until quite fine. Mix the crushed biscuits with the melted butter and tip into the prepared tin. Press down into the base of the tin to form an even layer.

3. Blend the ricotta, crème fraîche, eggs, sugar, honey, lemon zest and vanilla extract in a food processor or with a hand blender for a few seconds until smooth. Crush 100g of the raspberries with a fork and stir them into the mixture.

4. Pour the mixture onto the biscuit base in the tin and gently shake and tilt the tin so that the ricotta mixture forms a level 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.

5. Remove from the oven, cover with foil and leave in a warm place to completely cool before storing in the fridge overnight. Don’t worry if the top has cracked when you take it out again as the remaining raspberries will cover this.

6. 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.


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Latest Comment


Joobes: weigh your container of cheese to see how much it weighs in ounces or grams, then take out what you need for the recipe.

honeychild honeychild  Posted 04 Mar 2012 8:52 AM

JohnJ11 JohnJ11  Posted 27 Nov 2011 2:33 PM

JohnJ11 JohnJ11  Posted 27 Nov 2011 2:32 PM

JohnJ11 JohnJ11 Posted 27 Nov 2011 2:32 PM

very nice receipe yet to try

rehanaA93204 rehanaA93204 Posted 23 Sep 2011 4:43 PM

This was easy to make. The base is soft though, not sure if it is because it wasn't baked before you put the filling in or it is supposed to be soft.I haven't tasted it yet but it looks good.

dorothyS23585 dorothyS23585 Posted 08 Jul 2011 9:04 AM

Easy to make and follow. The whole family loved it.

lishajo lishajo Posted 21 Sep 2010 7:24 PM

its so easy to make, its lovelySmile

lenaR81507 lenaR81507 Posted 21 Jul 2010 6:45 PM

first cheesecake i have made it was great my wife who normally does not like cheesecake asked for more

OLDCHEF OLDCHEF Posted 22 Nov 2009 9:05 PM

I want to give this 5 stars but im having difficulty in doing so.

Joobes Joobes Posted 04 Oct 2009 9:03 AM

Oh Wowzers!!! this is amazing,evrything worked beautifully together, i will definetly make it again. It was also wasy and alot of fun to make.

Joobes Joobes Posted 04 Oct 2009 9:01 AM

Im guessing it is as simple as weighing the Creme Fraiche to 200g. Im just a bit concerned because its a liquid as apposed to a dry ingredient.

Joobes Joobes Posted 01 Oct 2009 11:44 AM

Please can anyone help. I want to make this at the weekend but the recipe states to use 200g Creme Fraiche, but the tub i have is 300ml. I dont know how to convert this.

Joobes Joobes Posted 01 Oct 2009 11:36 AM