Baked Ricotta and Raspberry Cheesecake

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25 likes 32 klips

This beautiful, creamy and rich baked cheesecake with raspberries makes a great summer dessert for any occasion!

9K1nHuariO Kitchenbowl
Prep Time

20 min

PT20M
Cook Time

1 hr

PT1H
Wait Time

3 hr

PT3H PT4H20M
Baked Ricotta and Raspberry Cheesecake

Ingredients

Serves 8
8 servings Serves

Instructions

Step 1

Place crackers in the bowl of a food processor along with cloves and cinnamon and crush them into fine crumbs.

Place crackers in the bowl of a food processor along with cloves and cinnamon and crush them into fine crumbs.

Step 2

Melt the butter in a pan or in the microvawe oven. Pour over the crackers and mix well.

Melt the butter in a pan or in the microvawe oven. Pour over the crackers and mix well.

Step 3

Preheat oven to 160 C/ 325 F degrees. Pour the crumbs into a 22-24 cm spring form pan and press firmly to create an even layer.

Preheat oven to 160 C/ 325 F degrees. Pour the crumbs into a 22-24 cm spring form pan and press firmly to create an even layer.

Step 4

In a separate bowl mix ricotta, eggs, sugar and vanilla essence, beat until smooth.

In a separate bowl mix ricotta, eggs, sugar and vanilla essence, beat until smooth.

Step 5

Spread the raspberries on the crust.

Spread the raspberries on the crust.

Step 6

Pour the mixture over raspberries.

Pour the mixture over raspberries.

Step 7

Bake for one hour. Let cool completely. Refrigerate at least 3 hours before serving (ideally, chill overnight). Decorate with fresh berries and mint.

Bake for one hour. Let cool completely. Refrigerate at least 3 hours before serving (ideally, chill overnight). Decorate with fresh berries and mint.

Step 8

Voila! Enjoy!

Voila!  Enjoy!

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About the Creator

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lusya

Gastronaut & Cookaholic My blog - gastrokot.by

Baked Ricotta and Raspberry Cheesecake

Baked Ricotta and Raspberry Cheesecake

By lusya

This beautiful, creamy and rich baked cheesecake with raspberries makes a great summer dessert for any occasion!

Prep Time

20 min

Cook Time

1 hr

Wait Time

3 hr

Ingredients

Serves 8

Instructions

Place crackers in the bowl of a food processor along with cloves and cinnamon and crush them into fine crumbs.

Step 1

Place crackers in the bowl of a food processor along with cloves and cinnamon and crush them into fine crumbs.

Melt the butter in a pan or in the microvawe oven. Pour over the crackers and mix well.

Step 2

Melt the butter in a pan or in the microvawe oven. Pour over the crackers and mix well.

Preheat oven to 160 C/ 325 F degrees. Pour the crumbs into a 22-24 cm spring form pan and press firmly to create an even layer.

Step 3

Preheat oven to 160 C/ 325 F degrees. Pour the crumbs into a 22-24 cm spring form pan and press firmly to create an even layer.

In a separate bowl mix ricotta, eggs, sugar and vanilla essence, beat until smooth.

Step 4

In a separate bowl mix ricotta, eggs, sugar and vanilla essence, beat until smooth.

Spread the raspberries on the crust.

Step 5

Spread the raspberries on the crust.

Pour the mixture over raspberries.

Step 6

Pour the mixture over raspberries.

Bake for one hour. Let cool completely. Refrigerate at least 3 hours before serving (ideally, chill overnight). Decorate with fresh berries and mint.

Step 7

Bake for one hour. Let cool completely. Refrigerate at least 3 hours before serving (ideally, chill overnight). Decorate with fresh berries and mint.

Voila!  Enjoy!

Step 8

Voila! Enjoy!

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