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Raspberry and Amaretti Cake

Raspberry and Amaretti Cake

By Morrisons
The Italian style, soft pink colour and delicate flavours of this alternative to cheesecake make it perfect for any occasion.
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Time and servings

Total time
Servings
Prep time

Ingredients

9 total
  • 75 g of caster sugar
  • 1 sachet of gelatine
  • 250 g of ricotta cheese
  • 80 g of butter, melted
  • 300 ml of whipping cream
  • 175 amaretti biscuits, crushed
  • 1 whole of lemon
  • 400 g of raspberries
  • 1 tbsp of icing sugar

Method

8 steps

  1. Step 1

    Mix together the crushed Amaretti biscuits and melted butter.

  2. Step 2

    Press into the base of a 20cm round, loose-bottom, non-stick cake tin and chill until firm.

  3. Step 3

    Beat together the ricotta cheese, lemon zest and juice.

  4. Step 4

    Purée half the raspberries by pushing through a sieve, then discard the seeds.

  5. Step 5

    Stir the raspberry purée into the ricotta mixture with the sugar.

  6. Step 6

    Sprinkle the gelatine over 4 tbsp. cold water. Allow to stand for 10 minutes until it becomes spongy, then heat over a pan of gently simmering water until it dissolves and you have a clear liquid. Beat into the ricotta mixture.

  7. Step 7

    Whip the cream until it forms soft peaks and fold into the mixture. Spoon over the Amaretti base and level the top of the cake.

  8. Step 8

    Chill the cake for at least 4 hours or overnight until set. Once set, use remaining raspberries to decorate the top and dust with a little icing sugar.