Baked ricotta cheesecake with warm raspberry sauce11

Posted on July 23, 2012 by ChristieSweet Treats, Vegetarian

It’s been a few weeks since I featured a sweet treat (iced vovo anyone?), so I thought it was time to rectify that.

Unlike me, I know many of you have a definite sweet tooth, and I do like to please, so may I present you with this delectable cheesecake?

It was far too rich for my liking, but was just right for my (very) sweet-toothed hubby, so I’m guessing it will be perfect for you too. I tried to cut through the cloying richness of cream cheese with a good dose of fresh ricotta and some nutty soy milk. Leaving the raspberry sauce sugar-free to serve as a nice tart contrast.

We are in the dead of Winter here in Australia so the raspberries were organic frozen ones by Creative Gourmet that I was recently gifted (their organic range is brand new, FYI, and includes raspberry and mixed berry).

I was nervous, but I used the push pan that I was sent last month, and am happy to report that it worked beautifully with the cheesecake (take note Intolerant Chef as you were curious how a cheesecake would go!). Please see picture above for absolute proof – no leakages and with the crust still perfectly in tact. Quite incredible.

I had never baked a cheesecake before testing for this recipe, preferring to stick with chilled ones as I thought the baked ones were too fiddly and hard to get right. Well, I was so wrong!

Apart from taking up the good part of a day to bake, cool and chill – this recipe really is quite simple to make. Plus I just love a do-ahead dessert for dinner parties or events when I need to bring something along. It’s much less stressful.

To also keep the stress levels down, I didn’t bother straining the raspberry sauce of seeds. I’m just going to go ahead and call it rustic, OK? I’m sure you’re nodding your head right now. Who needs to waste time on such silly things when you could be pouring yourself a glass of wine and amusing your guests with a hilarious joke. That’s right, not me, or you. Clink. Cheers!

I’m curious if my assumption is correct – do you prefer sweet or savoury recipes? If you’ve got a second, leave a comment or head to my facebook page to answer a quick one-answer poll. Thanks!

Linking up with Veggie Mama’s Meatless Mondays – hopefully Stacey allows desserts in her round up!

Christie x

Baked ricotta cheesecake with warm raspberry sauce

serves 8-10


  • 200g (about 14) plain digestive biscuits
  • 55g (1/4 cup) caster sugar
  • 1/2 teaspoon ground cinnamon
  • 75g butter, melted


  • 500g cream cheese
  • 300g fresh ricotta cheese
  • 220g (1 cup) caster sugar
  • 1 teaspoon vanilla bean paste
  • 125ml (1/2 cup) Vitasoy Calci Plus Soymilk
  • 3 eggs


  • 150g raspberries, fresh or frozen
  • 250ml (1 cup) Vitasoy Calci Plus Soymilk

1. Grease and line a 20cm round cake tin. Allow the greaseproof paper to hang over the edges so it is easier to lift the cheesecake out cleanly at the end.

2. Put the biscuits, sugar and cinnamon into the bowl of a food processor and pulse until the mixture forms fine crumbs. Add the melted butter and pulse again until well combined.

3. Spoon into the prepared cake tin and use the back of the spoon to firmly and evenly press the mixture along the bottom and half way up the sides. Chill in the fridge for 30 minutes to firm up.

4. Heat the oven to 160C. Put the cream cheese, ricotta, sugar, vanilla and soy milk into the bowl of the food processor (that has been cleaned of the biscuit crumbs) and process until smooth. Add the eggs and process again until well combined.

5. Pour the filling into the prepared cake tin and bake in the oven on the middle shelf for 1 hour until the centre still wobbles slightly. Turn the oven off but leave the cheesecake in there with the door ajar until completely cool.

6. Put into the fridge for 4 hours (or overnight) to chill thoroughly. Serve with the warm berry sauce (instructions below).

Warm raspberry sauce

1. Put the raspberries and soy milk into a blender or food processor. Pulse until smooth.

2. Pour into a small saucepan and heat over medium heat until hot, but not boiling. Strain through a sieve if you like, but it’s not necessary. Serve warm with the cheesecake.

Fig & Cherry was commissioned by Vitasoy Australia to develop this sponsored recipe featuring their range of products. For more great soy recipes (including plenty more by Christie!) visit

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