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Baked ricotta cheesecake with a raspberry caramel Recipe

Baked ricotta cheesecake with a  raspberry caramel Recipe
  • 1For the base

    Melt the butter. Blitz the biscuits in a blender and add the butter. Press this into steel rings so it is around half a centimetre thick all over.

  • 2For the filling

    Preheat oven to 170'C.

    Separate the eggs. Whisk together the egg whites and the sugar until you have soft peaks. In a separate bowl whisk together the creme fraiche, ricotta, yogurt and egg yolk. Fold the egg whites into the mixture. Fill the rings with the mixture.
    Bake in the oven for 20 minutes or until firm.
    Remove and allow to cool topping with the caramel.

  • 3For the caramel

    Put the sugar in a pan over a high heat, when you see the sugar melting lower the heat to medium. Do not sir the sugar. Tilt the pan to move the sugar.
    When completely melted and you have a lovely golden caramel remove from the heat and whisk in the raspberries, Grand Marnier and butter. Allow to cool for a few minutes before spooning on top of the cheesecake.

Chef's tip

«If you did not want to make the caramel a good quality raspberry jam will work equally well.»

Baked cheesecake made with Italian Ricotta. Served with a Grand Marnier flavoured raspberry caramel.

Rate this recipe :

(13 votes)

  • Preparation  10mins
  • Cooking time  20mins
  • Rest time  20mins

Ingredients for people

    For the crumble
  • Digestive biscuit(s) : 300 g
  • Unsalted butter : 100 g

  • For the filling
  • Thick crème fraiche : 175 g
  • Ricotta : 175 g
  • Greek yogurt : 175 whole
  • Whole egg(s) : 2 whole
  • Caster sugar : 110 g

  • For the fruit
  • Fresh raspberries : 300 g
  • Caster sugar : 100 g
  • Grand Marnier : 20 ml
  • Unsalted butter : 30 g