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19 2 2020

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! 


Prep time: 15 min 

Setting time: 12 hours (or overnight)



  • 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 


  • 500g cream cheese (at room temperature) 
  • 250g Pams Finest Ricotta 
  • 2 Tbsp Pams Caster Sugar 
  • 1 ½ tsp Pams Imitation Vanilla Essence 
  • ½ cup Pams Finest Mixed Berry Jam 



  1. Put arrowroot biscuits in a food processor and blend until they resemble fine breadcrumbs 
  2. Add melted Pams Butter, Pams Caster Sugar, ginger and cinnamon and mix until well combined, forming a soft sand texture 
  3. Tip mixture into tart pan and flatten with a glass against edges to form an even base 
  4. Place in the fridge to set for 30 minutes  
  5. 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 
  6. Spoon mixture onto the base and spread evenly 
  7. Add Pams Finest Mixed Berry Jam and spread over the top of the cheesecake  
  8. Cover and place in fridge to set overnight or 12 hours for best results 
  9. When ready to serve, carefully remove the cheesecake from the tin and place on a platter 
  10. Dress the cheesecake with frozen berries and desired toppings. Serve and enjoy! 

Makes 12 Servings.