Recipe: Perfect Ricotta and Blackberry cooked cheesecake

Ricotta and Blackberry cooked cheesecake. Add all the custard ingredients and whisk together until smooth. Beat the ricotta and cornflour together in a large bowl until smooth, then stir in the cream. Once combined, incorporate the sugar, followed by the eggs and yolk (one at a time), lemon zest and vanilla.

Blackberry Ricotta Cheesecake. this link is to an external site that may or may not meet accessibility guidelines. A delicious blackberry and ricotta cheesecake with the wonderful fresh flavour of blackberries running through the ricotta mix and decorating Cover the cake with foil if it is beginning to brown too much before the full cooking time is up. Turn off the oven and let the cake cool with the oven door. You can have Ricotta and Blackberry cooked cheesecake using 9 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Ricotta and Blackberry cooked cheesecake

1. You need of Custard.
2. Prepare 200 g of ricotta.
3. Prepare 50 ml of double cream.
4. Prepare 115 g of granulated sugar.
5. You need 4 of eggs.
6. It's 1.5 tsp of vanilla essence.
7. It's of Base and fruit.
8. You need 375 g of shortcrust pastry.
9. Prepare 150 g of blackberries.

Going blackberry-picking is one of those things that takes me right back to my childhood. Summer after summer, we'd wait impatiently for the berries to And then, finally, our waiting would be rewarded and the berries would change from red to black. It wasn't unusual for us to arrive late to school at this. This year, we have been spectacularly spoiled with blackberry harvests in the garden despite my best efforts to cut the rapidly invading brambles back as much as I could earlier in the year.

Ricotta and Blackberry cooked cheesecake step by step

1. Preheat the oven to 175°C.
2. Add all the custard ingredients and whisk together until smooth.
3. Roll out the pastry to a thickness of about 4-5mm and use it to line a buttered tray of size 20x20cm and make sure it is at least 5cm deep..
4. Place the blackberries in the pastry tray and pour the custard ontop..
5. Cook in the oven for 70 minutes, with foil or parchment covering the edges so they don't burn..
6. Turn the oven off once the 70 minutes are up and leave in the oven for another 10minutes before removing. Leave out to cool before placing in the fridge overnight..

It doesn't feel as though we had anywhere near as many last year. But blackberries were out in force, and I always have culinary lavender, and both these flavours are delicious with orange. How could they fail to be even more delicious with Yuzu? (It is rather on-brand of me to decide I want to try a recipe from a new cookbook and change all the key flavour ingredients. Sure, ricotta is great on its own, but its full-throttle potential. Quick recipe finder Blackberry and ricotta cheesecake in a tart case.