Prep time: 20 mins  
Cooking time: 1.5 hrs
Serves: 8 

Ingredients 

For the base: 

• 1 x packet of digestive biscuits
• 150g butter at room temperature

For the filling: 

• 120g Thawed or fresh raspberries
• 400g Fresh Ricotta
• 500g Cream Cheese
• 180ml Wild Nectar Honey
• 2 tsp vanilla extract
• 2 eggs

Method 

1. Preheat the oven to 180/160 fan-forced and grease and line a 20cm springform cake pan. 
2. Place the digestive biscuits in a blender/food processor with the butter and blitz to combine. Press into the base of the cake pan with the back of a spoon. 
3. Bake for 10-15 minutes until golden, firm and smelling great. Take from the oven and leave to cool while making the filling.
4. Clean and dry your blender/food processor and place in raspberries with 2 tablespoons of water. Blitz until smooth and then strain through a sieve to remove seeds. You may need to push around with a spoon to get the mixture through. Discard seeds and set aside.
5. Wash and dry the blender/food processor. Place in the ricotta and cream cheese, Wild Nectar Honey and vanilla and process until smooth. Add in the eggs and continue to process until smooth. 
6. Pour the ricotta and cream cheese mixture over the base. Dollop the berry puree in the centre and then mix it through with a skewer to create a ripple effect. Smooth the surface gently and bake for 1 hour and 15 mins - it should smell cooked and be just set in the middle. Turn the oven off and let cool with the door open (this stops cracking).
7. Cover and place in the fridge for about 4 hours and garnish with extra raspberries and Wild Nectar Honey.