Ingredients

The following ingredients have 10 Servings
  • 350 g cream cheese
  • 530 g ricotta
  • 4 egg
  • 1 lime juiced zested
  • 300 g caster sugar
  • 1/2 tsp vanilla extract
  • 1 1/2 tbs cornflour
  • 3 tbs water
  • 150 g frozen raspberries
  • 1/2 cup caster sugar
  • 2 tsp cornflour
  • 2 tbs water
  • 50 g almond meal
  • 100 g plain flour
  • 50 g caster sugar
  • 100 g butter

Instruction

  • Base: Process all ingredients, combine into a soft crumb.
  • Line the base of a 24 cm springform cake tin with cooking paper. Press crumb mix onto base forming an even, compact base.
  • Bake at 150C for approximately 20 minutes or until light brown. Set aside to cool.
  • Filling: Mix cornflour and water into a runny paste.
  • Combine all other ingredients in a food processor and mix to smooth paste. Then add the cornflour mix and combine to create a creamy texture. Set aside.
  • Raspberry Sauce: Add frozen raspberries and sugar to a saucepan over medium heat and bring to a simmer, reduce heat and simmer for 5 minutes. Add cornflour mixed with water slowly to make a thick sauce. Stop adding the cornflour mix if the raspberries thicken too much. Set aside and cool.
  • Line the sides of tin with baking paper.
  • Carefully spoon the raspberry sauce around the top of the base evenly.
  • Add the cheesecake filling over the raspberry sauce. The cake tin should be about ¾ full.
  • Bake for 1 hour at 150C, turn off oven and leave in hot oven for another hour with door closed. Refrigerate until cool.