Serves 8
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This rich and creamy ricotta cheesecake is marked by streaks of fresh raspberries and supported by a buttery and crumbly biscuit base. To amp up the indulgence, don’t forget a touch of our special lemon drizzle, a simple concoction of lemon rind, juice and sugar – that adds a vibrant and much-needed zing to the dessert.


  • 200 g biscuits
  • 2 tbsps caster sugar
  • 75 g butter, melted
  • 2 tsps finely grated lemon rind
  • 2 tbsps lemon juice
  • ¼ cup (55 g) caster sugar, extra


  • 500 g cream cheese
  • 400 g ricotta
  • 1 cup (220 g) caster sugar
  • 3 eggs
  • 125 g raspberries

Grease a 20 cm springform pan. Line base and side with baking paper.


Process biscuits and sugar until fine crumbs form. With motor operating, gradually add butter until well combined. Press biscuit mixture over base of pan using the back of a spoon. Place pan on an oven tray; refrigerate for 30 mins.

Preheat oven to 140 C.

Make raspberry ricotta filling; Process cream cheese, ricotta and sugar until smooth. Add eggs; process until well combined. Transfer mixture to a large bowl; fold in raspberries. Pour filling into pan.


Bake cheesecake for 1 hr or until cooked around the edge and slightly wobbly in the middle. Turn oven off; cool cheesecake in oven for 1 hr with the door ajar. Refrigerate for at least 4 hrs or overnight, until firm.


Stir lemon rind, juice and extra sugar in a small saucepan over low-medium heat until sugar dissolves and mixture boils. Boil for 1 min or until thickened. Cool.


Just before serving, pour cooled syrup over cheesecake.

TIP You can also use firm amaretti biscuits, available from delicatessens instead of the Anzacs, if you prefer. Depending on the design of your springform pan, clip the base in upside down so the base is level, making it easier to remove the cheesecake.

Photo: bauersyndication.com.au

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