Baked Ricotta Cheesecake with Raspberry topping

Baked Ricotta Cheesecake with Raspberry topping

Raspberries are one of the red berries more loved berries, because of its strong taste and nutrients. When you combine it with cheese it's the perfect match.

The base:

Chop 200gr Maria Cookies until it's all been ground into a rough flour add 4 tbsp of medium salted melted butter (vegetal margarine). mix until it’s all incorporated.

Place this mixture in a pie chart and cover all pressing with your hands until it's all covered including the edge. Put in the cooler to cool.

The filling:

Mix 1 ricotta cheese (about 200gr) with 200ml of condensed milk, and 100ml of milk. Beat very well (If you like you can place this mixture in the food processor) add 4 eggs and continue to mixing until it’s all incorporated. Add 2 tbsp of lemon juice and about the same amount of lemon zest. In the end add 1 tbsp of cornstarch.Remove the pie chart from the cooler. Fill the pie chart with the cheese mixture and put it in the oven for about 45 minutes (or until it's cooked) at medium heat. Remove it and let it cool.

The topping:

Mix 200gr raspberries with the same amount of sugar. Place the raspberries and sugar into a pan over a very low heat, stirring every so often until all the sugar has completely dissolved. Bring the fruit mixture to a rolling boil (when the bubbles cannot be calmed down by stirring with a spoon). Cook for 3-5 minutes until the jam thickens and start to boil more slowly, with thicker, heavier bubbles.

Remove from the heat and let it cool a little.

Cover the cold pie with the jam and serve.