A ricotta-based cheesecake with vodka infused raspberries from Dean on Come Dine With Me Rochdale
Put the raspberries in a bowl, pour over the vodka and leave for 1 hour.
Preheat the oven to 130°C/gas mark 1. Melt the butter in a saucepan and stir in the biscuit crumbs. Press into the bottom of 5 ovenproof serving dishes and chill while you make the filling.
In a bowl beat the ricotta, icing sugar, egg, egg yolk, vanilla and lemon zest and juice.
In another bowl beat the cream until it just holds its shape. Fold into the cheese mixture then spoon over the biscuit bases and flatten the top.
Bake for 30 minutes then leave to cool.
Decorate the cheesecakes with the jam and vodka raspberries.
Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.
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