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I’ve made this cake five times in the last three weeks. I did a lot of research before settling on this recipe, which sort of picks and chooses ingredients and amounts from countless others. A few months ago I made a very thin baked cheesecake without ricotta, and with Arnott’s shortbread creams for the base. It turned out really tasty but I had my heart set on trying out a ricotta cheesecake. I wanted to top the cake with raspberries but the frozen ones I had were… ugly. I decided to smoothie those, and get some other picture pretty berries out for this one.