Berry Berry Good Cheesecake
A simple and delicious
Serves: 8 | Product used: Cherry Fruit Paste
200g malt biscuits, crushed
1 tsp lemon juice
250g cream cheese
250g sour cream
250g ricotta cheese
1 cup caster sugar
200g fresh raspberries
1/2 pack of Rutherford & Meyer Cherry Fruit Paste
Melt butter and stir into biscuit crumbs. Press over base and up sides of a 23cm flan dish. Chill for 1-2 hours.
Combine eggs, lemon juice, cream cheese, sour cream, ricotta cheese and castor sugar together. Blend until smooth (mixture will be quite runny). Pour over biscuit base.
Cook at 160c for one hour or until the cheesecake is set in the middle. Allow to cool slightly.
Stir Raspberries and Rutherford & Meyer Cherry Fruit Paste over a low heat until Cherry Fruit Paste has melted and warmed through. Pour over cheesecake and serve