Do you want something delicious? Then this is for you.
Try this cheesecake, so fresh and so simple, it is ideal for summer.
It is made with ricotta cheese so it is lighter than a normal cheesecake and I have added whipped egg whites for extra softness.
You can swap raspberries for strawberries, blueberries or any other berries you like.
We had this over the weekend and we enjoyed it sitting outside on the balcony. I always like easy desserts like this one.
- Prep Time : 25 minutes
- Cook Time : 40 minutes
In a saucepan melt the butter over a gentle source of heat then let it cool down.
In a bowl crush the biscuits, add the melted butter and mix well. Put them on a non-stick springform tin (measuring approx 20 cm or 8 inch diameter) and level it well with the back of a spoon. Put it in the fridge for 30 minutes.
In a bowl mix the egg yolks, the sugar, the vanilla essence and the ricotta.
In a separate bowl whip the egg whites until firm and gently incorporate them to the ricotta mixture. Pour the mixture onto the crushed biscuits base and level it well with the back of a spoon. Bake at 180C or 350F for 30 minutes.
Let's make the raspberry sauce.
Keep a few raspberries aside for decoration. In a saucepan cook the remaining raspberries with 2 tbsp of sugar and the lemon juice for 5 to 8 minutes. Remove from the source of heat and whiz them to a puree consistency.
Let the cheesecake cool down, remove the mold around it (not the base) and pour over the raspberry sauce. Level it well. Decorate with the remaining raspberries and serve.