
WILD NECTAR RASPBERRY CHEESECAKE
Serves
10
Ingredients
- FOR THE BASE
1 packet 1 digestive biscuits
150 g 150 butter at room temperature
- FOR THE FILLING
120 g 120 thawed or fresh raspberries
400 g 400 fresh ricotta
500 g 500 cream cheese
180 ml 180 Wild Nectar Honey
2 tsp 2 vanilla extract
2 2 eggs
Blueberries, to garnish
Method
- Preheat oven to 160°C, fan-forced. Grease and line 20cm springform pan.
- Place digestive biscuits inblender or food processor with butter and blitz to combine. Then, press into base of pan with back of spoon.
- Bake for 10-15 minutes until golden, firm and smelling great. Take from oven and leave to cool while making filling.
- Clean and dry blender or food processor and place in raspberries with 2 Tbsp of water. Blitz until smooth then strain through sieve to remove seeds. You may need to push around with spoon to push all mixture through. Discard seeds and set aside.
- Wash and dry blender or food processor. Place in ricotta, cream cheese, honey and vanilla and process until smooth. Add in eggs and continue to process until smooth.
- Pour ricotta and cream cheese mixture over base. Dollop berry purée in centre then mix through with a skewer to create a ripple effect. Smooth the surface gently and bake for 1 hour and 15 minutes. It should smell cooked and be just set in the middle. Turn oven off and let cool with door open – this stops cracking.
- Cover and place in fridge for about 4 hours and garnish with extra Wild Nectar Honey, raspberry purée, raspberries and blueberries.
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