Raspberry and Strawberry Ricotta Cheesecake

• 200 g (Arnotts) Marie biscuits
• 2 tablespoons caster sugar
• 75 g butter, melted
• 250 g strawberries, sliced
• 150 g raspberries
• 2 teaspoon icing sugar (or mixture)

• 500 g cream cheese
• 300 g ricotta
• 1 cup caster sugar
• 1/3 cup (80mL) milk
• 3 eggs
• 125 g raspberries

1. Grease a 20cm springform pan. Line base and side with baking paper.
2. Process biscuits and caster sugar until fine. With motor operating, gradually add butter until well combined. Press biscuit mixture over base of tin using the back of a spoon. Place tin on an oven tray; refrigerate for 30 minutes.
3. Preheat oven to 150°C.
4. Make raspberry ricotta filling: Process cream cheese, ricotta, sugar and milk until smooth. Add eggs; process until combined. Transfer mixture to a large bowl; fold in raspberries. Pour filling into pan.
5. Bake cheesecake for 50 minutes or until cooked around the edge and slightly wobbly in the middle. Turn oven off; cool cheesecake in oven 1 hour with the door ajar. (The top of the cheesecake may crack slightly on cooling, but it will be covered with berries before serving.) Refrigerate for at least 4 hours or overnight, until firm.
6. Just before serving, top cheesecake with combined berries; dust with icing sugar.