This cheesecake has a special significance for me as it was the first cake recipe I developed from scratch. The recipe has evolved over time and in this version I have added some home made ricotta which gives it a touch of extra fluffiness.
Ingredients for the crust:
150g of digestive cookies
100ml canola oil
Ingredients for the filling:
400g good quality cream cheese at room temperature
100g ricotta cheese strained, I use homemade ricotta
150ml whipping cream
10 Tbs sugar
1tsp pure vanilla extract
1 packet of raspberry jello
Preheat oven to 175C/350F
To make the crust, mix the cookies, oil and sugar in the bowl of a food processor and blend well. Press the cookie mixture in an oiled 9 inch removable bottom cake pan. Keep it in the freezer while making the filling.
To make the filling, whip the cream. In a separate bowl, beat the sugar and eggs until light and creamy. Add the vanilla, cream cheese and whipped cream and gently mix until combined. Pour the filling into the chilled crust and bake for 25 minutes or until just set in the centre. Do not overcook.
Once completely cooled, refrigerate for at least 4 hours or overnight. Arrange the raspberries on top and gently brush the cake with the jello. Refrigerate until the jello sets. Keep it chilled until serving.
Photography by Zachary Saitoti
This recipe was featured in Healthy Woman Magazine in March 2015.
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