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Red fruit cheesecake

Ingredients:

Base:
55g (2 oz) butter
175g (6 oz) amaretti biscuits, crushed, plus extra for decoration

Filling:
350g (12 oz) ricotta cheese
350g (12 oz) fromage frais
3 large eggs, lightly beaten
150g (5½ oz) caster sugar
2 tablespoons almond liqueur
225g (8 oz) red fruit, such as cherries, raspberries, and strawberries
Method:

  1. To make the base, melt the butter and mix with the biscuit crumbs.
  2. Press into the base of a 23cm (9 inch) loose-bottomed cake tin. Chill.
  3. Place the filling ingredients and one third of the fruit in a large bowl and mix well.
  4. Pour over the base and bake in a preheated oven at 150°C, 300°F, Gas 2 for 30-40 minutes.
  5. Turn off the oven and leave until cold (this helps prevent the cheesecake cracking). Chill in the refrigerator.
  6. Decorate the cheesecake with the remaining fruit. Sprinkle with a little crushed biscuit to decorate if liked.
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