• Serves 6
This delicious alternative baked cheesecake is adapted from a Waitrose food monthly recipe. The advantage is it's relatively simple, the disadvantage is the pastry is difficult to roll, a cool environment is vital!
- 125gm unsalted butter, at room temperature
- 125 gm caster sugar
- 1 egg
- 185 gm plain flour, plus extra for dusting
- 1 teaspoon baking powder
- 250 gm ricotta
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- 1 lemon, grated zest
- 3 teaspoon mixed cut peel
- 300 gm raspberries
- 3 teaspoon icing sugar
- Cream the butter and sugar in a bowl for 3-4 minutes until fluffy and smooth.
- Add the egg and mix well. Stir in the flour and baking powder and stir to combine.
- Turn the dough onto a lightly floured surface, bring together into a smooth round, and divide in two. Wrap each half in cling film and chill for 30 minutes.
- Preheat the oven to 180 C, gas mark 4.
- In a bowl, beat together the ricotta, honey, vanilla and lemon zest, and then fold in the mixed peel. Lightly grease a 20 cm loose bottomed cake tin. Press one round into the tin and scatter half the raspberries on top, leaving a 1 cm border around the edge. Spoon the ricotta mixture over the raspberries, then place the other round of dough on top and press the edges together.
- Bake for 35 minutes until golden and set on top, then allow to cool in the tin for 20 minutes before removing. Serve topped with the remaining raspberries, a good dusting of icing sugar and some whipped cream on the side.