Raspberry & ricotta cheesecake

Ingredients – serves 8

For the cake:

  • 225 g plain flour
  • 225 g sugar
  • 2 teaspoons baking powder
  • 100 g butter
  • 400g ricotta cheese
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 200 g raspberries

Method

Make the cake:

  • Heat the oven to 180C/160C fan/gas 4.
  • Line a 20 cm cake tin with baking paper.
  • Put the flour, baking powder and sugar in a bowl and mix to combine.
  • Melt the butter in a pan over a low heat and pour into a second bowl.
  • Whisk the ricotta, eggs and vanilla into the melted butter.
  • Tip into the dry ingredients and mix to combine until smooth.
  • Add 150 g of the raspberries and very gently fold through.
  • Pour the mixture into the prepared cake tin, level the surface and place the remaining raspberries on top.
  • Bake for 1 hour 15 minutes.
  • Remove from the oven and leave to cool.

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