Baked Raspberry Cheesecake

300g plain shortbread biscuits
60g unsalted butter, melted

550g cream cheese
200g caster sugar
Juice and finely grated zest of 1 lemon
3 medium-sized eggs
150ml double cream
150g ricotta cheese
225g raspberries/mixed summer berries

40ml crème fraiche
3 tablespoons fresh berries


1. Preheat the oven to 150°c/gas mark 2, and line a 23cm springform tin with baking paper.
2. Crush the shortbread biscuits and mix with the melted butter. Spread evenly over the base of the tin.
3. Mix the cream cheese, sugar, lemon juice and zest in a mixer until smooth.
4. Beat in the eggs one at a time, then pour in the cream and finally add the ricotta.
5. Spoon into the tin and spread the fruit evenly over the top, dipping the berries slightly into the mixture to prevent them from burning.
6. Bake for 50 minutes, when the cake should still have a wobble. Allow to cool in the tin.
7. To serve, cover the top with crème fraiche and sprinkle with fresh berries.