- 200g cream crackers
- 100g brown sugar
- 125g butter (melted)
- 500g full fat cream cheese
- 500g ricotta cheese
- 6 eggs
- 150g caster sugar
- 2 vanilla pods (seeds removed)
- 450g assorted soft fruit – raspberries, blueberries, strawberries etc
- 1 orange (zest and juice)
- 100g icing sugar
- 15ml rose water
- To serve: Cream
Base – crush the biscuits and sugar and add the butter. Press into a 230mm spring form tin.
In a food processor, put the filling ingredients in and pulse until smooth.
Spoon into the base and cook at 160C for about 1 hour until springy to the touch but still a little wobbly in the centre. Leave to cool.
Fruit – put the fruit, orange, sugar and rosewater in a bowl. Cover and chill for 1 hour.
Serve a good wedge of cheesecake with fruit and cream.