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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
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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.
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