food

Raspberry ricotta cheesecake recipe

Recipe Phillippa Cheifitz Styling Laureen Rossouw Photograph Jac de Villiers Ingredients: for the cheesecake 500g fresh, soft ricotta cheese, crumbled 1/2 cup caster sugar 4 extra-large free-range eggs for the topping 125g raspberries 2t sugar 1t rose-water Directions: Preheat the oven to 190°C. Beat the ricotta with the sugar and eggs until smooth, thick and fluffy. Spoon into six large or 12 small muffin pans lined with paper cases. Crush the raspberries roughly with the sugar and rose-water. Spoon over each cake, then press down. Bake for 20–30 minutes, depending on size, until set. Dust with icing sugar if desired. Serves 6 This recipe was originally published in the 2012 House and Leisure Food issue…