Ricotta and raspberry cheesecake

Whip up Angela Hartnetts quick but luxurious Italian inspired dessert with an amaretti biscuit base
By Angela Hartnett
Ricotta and raspberry cheesecake
  • Rating:
  • Serves: 6
  • Prep Time: 15 minutes plus chilling time
  • Effort: easy


  • 75 g butter
  • 125 g digestive biscuits
  • 100 g amaretti biscuits
  • 500 g soft ricotta cheese
  • 100 g caster sugar
  • 250 g cream cheese
  • 1 tsp vanilla extract
  • 1 lemon, zest and juice
  • 400 g raspberries


1. Melt the butter in a medium-sized pan until completely melted.

2. Crush the biscuits into breadcrumb-sized pieces either in a food processor or inside a sealed freezer bag with a rolling pin. Once crushed mix with the melted butter until sticky and then place into the base of a pre-greased 20cm loose bottomed springform tin. Press down firmly with the back of a spoon and then put in the fridge to chill whilst you make the topping.

3. Mix together the ricotta and sugar until the ricotta is smooth. Add the cream cheese and mix well until completely combined. Flavour with vanilla and lemon zest and juice, then pour onto the top of the biscuit base. Put in the fridge to set for a couple of hours. Decorate with raspberries and serve.

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