Cheesecake with blueberry & blackberry drizzle

Ingredients:

75g Unsalted butter
225g Digestive biscuits,
   crushed
350g Ricotta cheese
350g  Cream cheese
200ml Crème fraîche
350g  Caster sugar
45ml (3 tbsp) Vanilla extract
Grated rind and juice of 2 lemons
3 Eggs, beaten
15ml Corn flour
100g Blackberries
15-30ml Clear honey
5ml Cointreau®
150g Blueberries

Equipment: Kenwood Stand Mixer with K-beater

 

 

 

Method

  • 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.
  • 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 corn flour 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.
  • Sieve the blackberries and stir in the honey, Cointreau® and blueberries.