No bake berry cheesecake
Our Pams Finest Ricotta used in this recipe makes for a summery light and fluffy cheesecake that isn’t overly heavy like standard cheesecake recipes. Lightly sweet and berry refreshing!
Ingredients
Method
Ingredients
Base:
- 1 x packet of arrowroot biscuits 250g
- 3 Tbsp Pams Caster Sugar
- 125g Pams butter, melted
- ¼ tsp Pams Ground Ginger
- ¼ tsp Pams Ground Cinnamon
Filling:
- 500g cream cheese (at room temperature)
- 2 Tbsp Pams Caster Sugar
- 1 ½ tsp Pams Imitation Vanilla Essence
- 250g Pams Finest Ricotta
- ½ cup Pams Finest Mixed Berry Jam
Method
- Put arrowroot biscuits in a food processer and blend until they resemble fine breadcrumbs
- Add melted Pams Butter, Pams Caster Sugar, ginger and cinnamon and mix until well combined, forming a soft sand texture
- Tip mixture into tart pan and flatten with a glass against edges to form an even base
- Place in the fridge to set for 30 minutes
- Once the base is almost set, start making the filling. Using a mixer, beat the cream cheese, Pams Finest Ricotta, Pams Caster Sugar and Pams Imitation Vanilla Essence together until perfectly smooth and creamy
- Spoon mixture onto the base and spread evenly
- Add Pams Finest Mixed Berry Jam and spread over the top of the cheesecake
- Cover and place in fridge to set overnight or 12 hours for best results
- When ready to serve, carefully remove the cheesecake from the tin and place on a platter
- Dress the cheesecake with frozen berries and desired toppings. Serve and enjoy!