Mascarpone & Ricotta Raspberry Cheesecake
- 200 g oat crunchy cereal bars gluten-free
- 50 g coconut butter or coconut oil odorless
- 250 g mascarpone cheese
- 250 g ricotta cheese
- 3 eggs medium
- 1 lemon juice only
- 150 ml maple syrup
- 1 vanilla pod or 1tsp. vanilla bean paste
- 500 g mascarpone cheese
- 1 vanilla pod or 1 tsp. vanilla bean paste
- 30 ml maple syrup
- 250 g raspberries
- sprigs of fresh mint
- Pre-heat the oven to 350°F, gas mark 4, 180°C (160°C fan-assisted).
- Line the side and base of a loose bottom 8-inch round cake tin with parchment paper, grease the sides of the tin so that the paper will hold.
- Melt the coconut oil or butter over a gentle heat, then set aside. In a food processor, pulse the oat bars until finely ground. Mix the ground oats into the melted oil or butter. Press the oat mixture evenly onto the bottom and 1 inch up the sides of the tin, then place in the fridge to set.
- In a food processor or free-standing mixer beat the eggs, until smooth and fluffy. Add the lemon juice, maple syrup and vanilla, and continue to beat. Add the mascarpone and ricotta cheese, continue to blend on a low speed until combined.
- Place the tin on a wire rack with a tray lined with a silicone baking mat or parchment paper, (in case the cake tin leaks). Pour the mixture slowly into the cake tin and bake for 15 minutes then reduce the oven temperature to 325°F, gas mark 3, 160°C (140°C fan-assisted) and bake for further 35 minutes. Once the cake has cooked, turn off the oven leave the door ajar and leave to cool for 10 minutes (cheesecake will continue to set as it cools.)
- When the cake has completely cooled, place in the fridge. To make the topping, in a mixing bowl, by hand beat the mascarpone cheese until smooth, add the maple syrup and vanilla.
- Remove the cake from the fridge smooth the mascarpone cheese into the center of the cake and using the back of the spoon create a wall around the edge. Place the raspberries in the middle, garnish with a few sprigs of mint!