INGREDIENTS
RASPBERRY SYRUP
1 1/2 Teaspoon Cornflour
1/2 Cup Water
1 1/2 Cups Frozen Raspberries
CHEESECAKE
BASE- 150g Plain Flour
50g Caster Sugar
100 g Butter
CHEESECAKE-
290 g Caster Sugar
330g Cream Cheese
Rind of 1 lemon
1 Teaspoon Vanilla Extract
60 ml Lemon Juice
500g Fresh Ricotta
5 Eggs
1 1/2 Tablespoons Cornflour dissolved in 1 1/2 Tablespoons Water
METHOD
For the syrup, mix the cornflour in the water and mix into the frozen raspberries. Keep heating up this mix until it thickens and reduces. Strain and allow syrup to cool. Place aside.
For the base, place softened butter with sugar and flour and blend. Once a ball forms, empty dough into the base of a pan lined with non-stick baking paper. Bake at 150 degrees Celsius for 20 minutes. Remove from oven and allow to cool.
For the cheesecake, place the water/cornflour mixture into the other ingredients and blend until smooth.
Pour mix into baked base. Tap to allow air bubbles to rise and burst on the surface. Pour raspberry syrup on top of the cheesecake mixture. Use a stick to form a pattern on the top of the raspberry and integrate some of the raspberry syrup into the cheesecake mix.
Bake for 45 minutes on 150 degrees Celsius. Turn oven off and allow cheesecake to cool off in the oven for 1 hour. Do not unmould. Place Cheesecake in the oven over night and serve the next day.
RASPBERRY SYRUP
1 1/2 Teaspoon Cornflour
1/2 Cup Water
1 1/2 Cups Frozen Raspberries
CHEESECAKE
BASE- 150g Plain Flour
50g Caster Sugar
100 g Butter
CHEESECAKE-
290 g Caster Sugar
330g Cream Cheese
Rind of 1 lemon
1 Teaspoon Vanilla Extract
60 ml Lemon Juice
500g Fresh Ricotta
5 Eggs
1 1/2 Tablespoons Cornflour dissolved in 1 1/2 Tablespoons Water
METHOD
For the syrup, mix the cornflour in the water and mix into the frozen raspberries. Keep heating up this mix until it thickens and reduces. Strain and allow syrup to cool. Place aside.
For the base, place softened butter with sugar and flour and blend. Once a ball forms, empty dough into the base of a pan lined with non-stick baking paper. Bake at 150 degrees Celsius for 20 minutes. Remove from oven and allow to cool.
For the cheesecake, place the water/cornflour mixture into the other ingredients and blend until smooth.
Pour mix into baked base. Tap to allow air bubbles to rise and burst on the surface. Pour raspberry syrup on top of the cheesecake mixture. Use a stick to form a pattern on the top of the raspberry and integrate some of the raspberry syrup into the cheesecake mix.
Bake for 45 minutes on 150 degrees Celsius. Turn oven off and allow cheesecake to cool off in the oven for 1 hour. Do not unmould. Place Cheesecake in the oven over night and serve the next day.