Raspberry Cheesecake Slice
Raspberry Cheesecake Slice is a baked cheesecake and is easy to make; perfect for that morning tea.
1 cup brewed black coffee
6 sponge finger biscuits
500g fresh ricotta cheese
1/4 cup caster sugar
1/2 cup sour cream
1 cup frozen raspberries
Line a 5cm deep, 18cm square cake tin with baking paper.
Cut biscuits in half length ways. Dip biscuits into coffee and place over the base of cake tin. Trim biscuits where needed to make sure base is completely covered.
Beat ricotta and sugar with an electric mixer until smooth and creamy. Add egg and beat well. Fold in sour cream. Scatter berries over the top and gently swirl through cheese mixture.
Bake at 160 degrees celsius for 40-45 minutes. Test with a skewer. Turn oven off and leave cheesecake to cool in the oven with the door slightly ajar for three hours. Cover with glad wrap and refrigerate overnight. Cut into squares just prior to serving.
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