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For the base

250g Su­per Wine bis­cuits 140g but­ter, melted Pinch sea salt

For the fill­ing

250g ri­cotta

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.

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