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.