Ricotta cheesecake with honey and raspberries
Makes 12 slices
60 g sultanas
60 ml green tea
80 g sugar
150 g raspberries
grated zest of 1 untreated orange
90 ml eucalyptus honey
1 kg ricotta
icing sugar for dusting
butter for the baking tin
Soak the sultanas in the green tea for approx. 30 minutes. Pre-heat the oven to 160 °C (Gas Mark 2.5) Grease a springform (24 cm diameter) with butter.
Cream the eggs and sugar for approx. 5 minutes until the sugar crystals have dissolved and the mixture is light yellow and creamy. Trim, wash and pat dry the raspberries. Drain the sultanas in a sieve and stir into the egg mixture together with the orange zest, honey, ricotta and raspberries.
Turn the mixture into the springform, level the top and bake for approx. 1 hour and 20 minutes. If the cake appears to be browning too quickly, cover with tin foil. Leave the cake to cool in the form, then turn out onto a plate and dust with icing sugar.
|Ricotta cheesecake with honey and raspberries recipe|