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For the base
250g Super Wine biscuits 140g butter, melted Pinch sea salt
For the filling
250g cream cheese
100g caster sugar Zest of one lemon
1 tsp vanilla extract
3 free-range eggs
100g fresh blueberries
100g fresh strawberries, washed, hulled and quartered
For the topping
Handful fresh blueberries
Handful fresh strawberries, washed, hulled and quartered
Handful pomegranate seeds
Line a 22cm tin with baking paper. Place the biscuits in the bowl of a food processor and blitz until they resemble fine breadcrumbs. Add the butter and salt and mix to combine. Press the mixture into the base of the tin and refrigerate for 30 minutes until firm and cold.
Preheat the oven to 160C fan bake.
Add the ricotta, cream cheese, caster sugar, lemon zest and vanilla in the bowl of a food processor and process until smooth. Gradually add the eggs, processing well after each addition. Finally, add the berries and blitz until smooth. Pour the mixture over the base. Bake for 45 minutes or until set.
Allow to cool completely before topping with the fresh berries and pomegranate seeds. Serve at room temperature. Refrigerate in an airtight container for up to 3 days.