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Greenpan back button


Preparation and cooking time
70 min
6 persons
  • 900g/2 lbs Ricotta Cheese
  • 200g/7 oz granulated sugar
  • 1 tbsp grated lemon rind
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 4 large eggs
  • 250g/8.8 oz raspberries
  • Butter to grease

Preheat oven to 140°C/275°F/Gas 1. Place first 5 ingredients in a large bowl; beatwith a mixer at medium speed for 2 minutes or until smooth. Add eggs, 1 at a time, beating well after each addition.Pour batter into a 10-inch springform pancoated with butter. Mix in 2 handfuls of raspberries. Bake at 180°C/350°F/Gas 4 for 1 hour or until cheesecake center barelymoves when pan is touched.Remove cheesecake from oven; run a knife around the outside edge of cheesecake. Cool slightly; remove outer ring from pan. Garnishwith some extra raspberries.