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RASPBERRY - VANILLA RICOTTA CHEESECAKE

A delicious cheesecake with a twist topped with raspberries and ROCKTAILS Raspberry and Pulsed Pear.

INGREDIENTS

For the crust:

• 1 1/4 cups pecan shortbread cookie crumbs (Around 11 cookies)
• 2 tablespoons unsalted butter, melted, plus more for coating the pan

For the filling:

• 2 pounds ricotta cheese at room temperature
• 1 cup granulated sugar
• 1/3 cup all-purpose flour
• 3 large eggs
• 2 large egg yolks
• 2 teaspoons vanilla extract
• 2 teaspoons packed orange zest (from about 1 medium orange)
• 1/2 teaspoon fine salt

For the topping:

• 1/2 cup Raspberry marmalade
• 1/3 cup ROCKTAILS Raspberry and Pulsed Pear
• 1 cup of Raspberries 

HOW TO PREPARE

You will need a 9-inch springform pan for this recipe.

For the crust:

Heat the oven to 175°C and arrange a rack in the middle. Coat a 9-inch springform pan with butter. Place the cookie crumbs and melted butter in a medium bowl and mix until thoroughly combined. Place the crumb mixture in the prepared pan and using a measuring cup, press it evenly into the bottom. Bake for 10 to 15 minutes or until golden brown around the edges. Leave to cool completely.

For the filling:

Place the ricotta in the bowl of a food processor and blend until smooth. Add the sugar and flour and pulse until it is well mixed. Add the eggs and egg yolks one at a time and mix. Add the vanilla, orange zest and salt and blend. Pour the mixture into the prepared pan/crust and smooth the top.
Bake for around one hour until the center of the cheesecake is set and the edges are golden brown. Remove to a wire rack and let cool.

For the topping:

Place the marmalade and ROCKTAILS Raspberry and Pulsed Pear in a small saucepan over medium heat and bring to a boil. Reduce the heat to low, simmer and reduce the sauce by half. Let it cool slightly for 5 minutes and pour over the cooled cake. Add some raspberries and leave to set.

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