Raspberry Cheesecake 紅莓芝士餅

1. Cut cakes lengthwise into 6 slices and use a cookie cutter to cut out 6 round pieces.
2. Use some foil to make circles 5cm high, and large enough to wrap around cakes.
3. Spoon 1tbsp of orange juice onto cakes.
4. Mash raspberries in a food processor the sieve out juice. Mix the juice with the ricotta cheese and add some sugar to taste.
5. Put 2tbsp orange juice in a heatproof bowl, sprinkle gelatine over the top and leave to soak for 5 mins. Place over a pan of simmering water and stir until melted. Let cool then stir in the cheese mixture. Spoon over the cakess and chill for 2hrs until set.
6. To make sauce , combine the raspberries with 60ml orange juice, then sieve and add caster sugar to taste.
7. When cakes are set, decorate with berries and serve with raspberry puree.