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!



  • 190g Self Raising flour

  • 150g Plain flour

  • 60g Almond meal - or any nut meal you like

  • 100g (1/2 cup) firmly packed brown sugar

  • 190g Cold butter - chopped

  • 1 Egg - lightly beaten

  • 3 tspn Cold water


  • 150g caster sugar

  • 300g ricotta

  • 300g Cream Cheese

  • 1 tsp vanilla extract

  • 4 eggs

  • 3 extra Yolks

  • a little Lemon juice

  • Icing sugar to dust top

  • Nutmeg for dusting top

  • Raspberry Coulis:

  • 300g frozen Raspberries - thawed. (or fresh ones if you must)

  • 2 Tbsp Icing Sugar


  • 1.


  • 2.

    Put all ingredients in a food processor until just combined.

  • 3.

    Form into a flattened ball, cover with pastry and refrigerate 1/2 hour.

  • 4.

    Preheat the oven to 160°C.

  • 5.

    Press the chilled pastry into a greased 24cm springform tin going right up to the top.

  • 6.


  • 7.

    Beat together the ricotta, cream cheese and caster sugar til smooth.

  • 8.

    Gradually mix in 4 lightly beaten eggs and extra yolks and lemon juice

  • 9.

    Beat til thick and creamy but DON"T OVERBEAT

  • 10.

    Pour into prepared tin with the pastry

  • 11.

    Bake for 1 hour

  • 12.

    When cooled, dust with icing sugar and nutmeg.

  • 13.

    Raspberry Coulis:

  • 14.

    Push raspberries through a sieve or strainer, reserving the juice and pureed bits from under the sieve and discard the residue in the strainer.

  • 15.

    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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