Light And Creamy Raspberry Ricotta Cheesecake To Swoon Over

Ingredients

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Get The Crust Ready

[{ "selector": "#anim2", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Combine melted butter and broken biscuits, press into the bottom of a springform pan, and then refrigerate.

Prepare The Filling

[{ "selector": "#anim3", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Add raspberries after smoothing out the ricotta, cream cheese, sugar, and eggs.

Bake

[{ "selector": "#anim4", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Cover the crust with the filling and bake it for 40 to 45 minutes at 160°C (320°F) until it sets.

Chill And Garnish

[{ "selector": "#anim5", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Before serving this creamy delicacy, let it cool fully and then garnish it with fresh raspberries.