How to make Ricotta and Blackberry cooked cheesecake for beginners

Ricotta and Blackberry cooked cheesecake - . Today I am sharing this Ricotta and Blackberry cooked cheesecake! A quick and easy dinner that is ready in under 25 minutes! Baked Blackberry Ricotta Cheesecake is the easiest cheesecake recipe you'll ever make. This light and fluffy ricotta cheesecake is sweetened with agave nectar and packed with delicious, juicy blackberries. I had ricotta leftover from this savory recipe that I needed to use. I have to say as cheesecakes go, this one was relatively straightforward to make and whilst the ricotta cheese and double cream was a rich combination, the blackberry did contrast nicely. Dollop spoonfuls of the blackberries into the cheesecake and gently swirl through using a spoon.

While the base is baking, make the filling. Place the cream cheese, ricotta, sugar, lemon juice, lemon rind and vanilla in a food processor and process until smooth. Using an electric beater, blend the ricotta, cream cheese and caster sugar until smooth.

You can cook Ricotta and Blackberry cooked cheesecake with 9 Ingredients and 6 steps. See the following guide!

1. Custard.
2. 200 g ricotta.
3. 50 ml double cream.
4. 115 g granulated sugar.
5. 4 eggs.
6. 1.5 tsp vanilla essence.
7. Base and fruit.
8. 375 g shortcrust pastry.
9. 150 g blackberries.

Add the egg yolks, cream and lemon zest and beat well. In a separate bowl whisk the egg whites until fluffy with soft peaks. Fold egg whites into ricotta mixture then pour onto biscuit base. To make the base, melt the butter in a medium saucepan over a low heat (or a bowl in the microwave).

1. Preheat the oven to 175°C.
2. Add all the custard ingredients and whisk together until smooth.
3. Roll out the pastry to a thickness of about 4-5mm and use it to line a buttered tray of size 20x20cm and make sure it is at least 5cm deep..
4. Place the blackberries in the pastry tray and pour the custard ontop..
5. Cook in the oven for 70 minutes, with foil or parchment covering the edges so they don't burn..
6. Turn the oven off once the 70 minutes are up and leave in the oven for another 10minutes before removing. Leave out to cool before placing in the fridge overnight..

Other than ricotta, I use cream cheese to add some creaminess and flavor. This is how I like it, but an authentic Italian recipe calls for ricotta cheese only. You can play with the quantities by adding less cream cheese and increasing the amount of ricotta cheese accordingly. Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter.