Baked Raspberry Cheesecake with Lemon Syrup
This baked raspberry cheesecake has a golden Anzac biscuit base, berries studded through the filling and a bright lemon drizzle.
Ingredients
- 200 grams Anzac biscuits (see tips)
- 2 tablespoons caster sugar
- 75 grams butter, melted
- 2 teaspoons finely grated lemon rind
- 2 tablespoons lemon juice
- ¼ cup (55g) caster sugar, extra
- Raspberry ricotta filling
- 500 grams cream cheese
- 400 grams ricotta
- 1 cup (220g) caster sugar
- 3 eggs
- 125 grams raspberries
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