Wednesday, 31 March 2010

Baked Raspberry and Ricotta Cheesecake

Baked Raspberry and Ricotta Cheesecake
I know raspberries are not in season yet, but I was determined to make this yesterday during the dismal weather to remind myself that summer will be here some time.....Details of how to make this Rachel Allen recipe - click here.

(Info added later in response to comments - The recipe uses "digestive biscuits" for the base. For those of you reading this from "across the pond" the nearest US equivalent might be Graham Crackers or Vanilla Wafers. I've never really thought about the name "digestive biscuits" before, but now I have, it does sound a strange name! Here's what wikipedia has to say and here's a link to a discussion thread which made me smile - here)

2 comments:

  1. Wow!!! That looks and sounds delicious. I wonder what our conversion of "digestive cookies" would be.

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  2. That looks yummy!!Very summery just to get you in the mood.

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Regards

Julia