We know you love this classic olive magazine recipe – it’s been one of our most popular recipes for years! A classic and really indulgent dessert, baked cheesecake is a crowd pleaser. The fresh raspberries on top cut through the rich body of the cheesecake.
PREP TIME: 3 hours
COOK TIME: 40 min
READY TIME: 3 hours 40 min
CALORIES: 140 (per serving) impotenciastop.pt
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- 125 g (4 oz) sweet plain biscuits, crushed
- 125 g (4 oz) ground almonds
- 125 g (4 oz) butter, melted
- 250 g (8 oz) cream cheese, softened
- 250 g (8 oz) ricotta cheese
- 3 eggs
- 1 cup sugar
- 1 cup (8 fl oz) sour cream
- 1 tablespoon grated lemon rind
- 3 tablespoons lemon juice
- 1 tablespoon cornflour (cornstarch) blended with
- 1 tablespoon water
- 250 g (8 oz) raspberries
1 Combine biscuits, almonds and butter and press mixture into the base of a greased 20 cm (8 inch) springform cake tin. Refrigerate.
2 To make filling, place cream cheese, ricotta, eggs, sugar, sour cream, lemon rind and juice, and cornflour (cornstarch) mixture in a food processor, and process until smooth. (Alternatively, beat with an electric mixer until filling is smooth.)
3 Pour mixture over base and sprinkle with raspberries. Bake in a preheated 150°C (300°F) oven for 40 minutes or until cheesecake is just set. Refrigerate until cheesecake is cold and firm.
4 To serve, cut cheesecake into wedges. Thick cream makes a good accompaniment.
Calories: 140.0 Kcal
Total Fat: 2.0 g
Cholesterol: 5.0 mg
Sodium: 200.0 mg
Potassium: 0.0 mg
Carbs: 23.0 g
Protein: 6.0 g
Vitamin A: 10.0 %
Serve on its own or with extra raspberries, or cream, or a chocolate truffle.