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Cheesecake with blueberry & blackberry drizzle

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■ 75g (3 oz) unsalted butter
■ 225g (8 oz) digestive biscuits,
■ 350g (12 oz) ricotta cheese
■ 350g (12 oz) cream cheese
■ 200ml (7 floz) crème fraîche
■ 350g (12 oz) caster sugar
■ 45ml (3 tbsp) vanilla extract
■ grated rind and juice of
   2 lemons
■ 3 eggs, beaten
■ 15ml (1tbsp) cornflour
■ 100g (4 oz) blackberries
■ 15-30ml (1- 2tbsp) clear honey
■ 5ml (1tsp) Cointreau®
■ 150g (5 oz) blueberries



1. Preheat the oven to 140°C, Gas Mark 2. Lightly grease a 20cm (8 in) round spring release cake tin. Melt the butter in a small saucepan and stir in the biscuits until well blended. Spoon into the base of the tin, pressing down well. Chill.

2. Place the ricotta, cream cheese, crème
fraîche and caster sugar in the bowl, fit the
K beater and beat on speed min for approx.
1 minute, until well blended. Add the vanilla
extract, lemon rind and juice, eggs and
cornflour and beat on speed min for 1 minute, then increase to speed 1 for 1 minute, until well blended. Pour into cake tin and bake for 2 hours. Turn off the heat and allow cheesecake to cool completely
in the turned off oven.
Chill overnight.

3. Sieve the blackberries and stir in the honey, Cointreau® and blueberries.