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Red Berry Cheesecake

This cheesecake combines the sweet tartness of your favourite red berries – such as cherries, raspberries or strawberries – with the rich creaminess of ricotta and the almond taste of the Amaretti biscuit base. Steeping the berries in almond liqueur keeps the underlying nutty flavour consistent throughout this irresistible pudding.
  • 55 minutes
  • Prep time25 minutes
  • 6 portions
recipe image Red Berry Cheesecake


  • 55 grams Bertolli Originale buttery spread
  • 175 grams amaretti biscuits crushed
  • 350 grams ricotta cheese
  • 350 grams reduced-fat fromage frais
  • 3 large eggs
  • 150 grams caster sugar
  • 225 grams red fruits e.g. cherries, raspberries, and strawberries, marinated in 2 tablespoons almond liqueur

Nutritional Guidelines
(per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Melt the Bertolli spread and mix with the biscuit crumbs. Press into the base of a 22 cm (9 inch) loose-bottomed baking tin. Chill.
  2. Place the filling ingredients and 1/3 of the fruits in a large bowl and mix well together.
  3. Pour over the base and bake in preheated oven 150 ° C, 140 °C fan oven, Gas mark 2 for 30-40 minutes.
  4. Turn off the oven and leave in until cold. Chill in refrigerator.
  5. Decorate the cheesecake with the remaining fruit.
  6. Sprinkle with a little crushed biscuit if liked.