Ricotta gives a lighter texture to this cheesecake type dessert - which makes it even yummier because you can eat more! I sometimes serve it with baked figs, pinenuts and honey, or simply with a fruit sauce - in this case it's with raspberries. It really is scrummy!
Put all ingredients in a food processor until just combined.
Form into a flattened ball, cover with pastry and refrigerate 1/2 hour.
Preheat the oven to 160°C.
Press the chilled pastry into a greased 24cm springform tin going right up to the top.
Beat together the ricotta, cream cheese and caster sugar til smooth.
Gradually mix in 4 lightly beaten eggs and extra yolks and lemon juice
Beat til thick and creamy but DON"T OVERBEAT
Pour into prepared tin with the pastry
Bake for 1 hour
When cooled, dust with icing sugar and nutmeg.
Push raspberries through a sieve or strainer, reserving the juice and pureed bits from under the sieve and discard the residue in the strainer.
Add the sifted icing sugar and beat with a spoon til the icing sugar has melted in with no lumps.
I use frozen berries for sauces because they are generally cheaper and have a good flavour. If you want to use fresh berries then by all means do so.
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