Baked raspberry and ricotta cheesecake

Method

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.