BAKED RICOTTA CHEESECAKE WITH BLACKBERRY COULIS
A classic vanilla baked cheesecake with a soured cream topping and a sharp coulis, which complements the creaminess of the cheesecake. If fresh blackberries are not in season, use frozen instead.
SERVES 6-8 FOR THE BASE
● 125g (4½ oz) digestive biscuits
● 75g (3oz) butter, melted, plus extra for greasing
FOR THE FILLING
● 500g (1lb 2oz) full-fat ricotta cheese
● 180g (6½oz) full-fat cream cheese
● 125g (4½oz) caster sugar
● 2 eggs
● 1tbsp plain flour
● 1tsp vanilla extract
● Zest of 1 lemon
● Juice of ½ a lemon
● 100ml (3½fl oz) pouring double cream
FOR THE TOPPING
● 800g (1lb 12oz) blackberries
● 4tbsp icing sugar
● 2tsp cornflour
● 200ml (7fl oz) soured cream
Preheat the oven to 160°C/fan 140°C/gas 3. Grease and base line a 20cm (8in) loose-bottomed or springform tin.
Place the biscuits in a bag and crush to crumbs with a rolling pin. Tip into a bowl, add the melted butter and mix well.
Spoon into the base of the tin and level the surface. Press down firmly and chill in the fridge.
Measure the ricotta and cream cheese into a bowl. Gently whisk until smooth, being careful not to overwhisk. Add all the remaining filling ingredients and continue to mix slowly until you have a smooth, silky consistency, being careful not to overwhisk.
Pour the filling on top of the biscuit base and spread evenly to the sides. Bake in the preheated oven for about 1 hour, until slightly golden and just set in the middle. Turn off the oven and leave the cheesecake to cool inside the oven for 1 hour until cold. Remove from the tin and chill in the fridge.
Meanwhile, place the blackberries in a food processor and whizz until puréed. Pass the puree through a sieve into a bowl. Add the icing sugar and cornflour to the bowl, mix well, then tip into a saucepan. Place over a low heat and stir gently until the mixture has thickened and coats the back of a spoon. Leave to cool.
Spread the soured cream over the top of the cold cheesecake. Drizzle a few teaspoons of blackberry coulis over the top and swirl to make a pretty pattern. Serve with the remaining coulis alongside.