This delicious Mary Berry Ricotta Cheesecake is a creamy dessert that’s both simple and quick to prepare. With common ingredients like ricotta and cream cheese, you can easily whip it up for a nutritious treat. The key feature of this dish is its rich texture, topped with a vibrant blackberry coulis, making it a delightful indulgence!
This Baked Ricotta Cheesecake Recipe Is From Cook And Share Cookbook by Mary Berry
Ingredients Needed:
For the Base
- 125g (4½oz) 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
- 1 tbsp plain flour
- 1 tsp vanilla extract
- Zest of 1 lemon
- Juice of ½ lemon
- 100ml (3½fl oz) pouring double cream
For the Topping
- 800g (1¾lb) blackberries
- 4 tbsp icing sugar
- 2 tsp cornflour
- 200ml (⅓ pint) soured cream
How To Make Baked Ricotta Cheesecake:
- Preheat the Oven: Preheat your oven to 160°C (140°C Fan/Gas 3). Grease and base line a 20cm (8in) loose-bottomed or springform tin.
- Make the Base: Crush the digestive biscuits in a bag with a rolling pin until they turn to crumbs. In a bowl, mix the crumbs with the melted butter. Spoon the mixture into the base of the tin, level the surface, and press down firmly. Chill in the fridge while you prepare the filling.
- Prepare the Filling: In a bowl, combine the ricotta and cream cheese, whisking gently until smooth (be careful not to overwhisk). Add the caster sugar, eggs, plain flour, vanilla extract, lemon zest, lemon juice, and double cream. Mix slowly until smooth and silky.
- Bake the Cheesecake: Pour the filling over the chilled biscuit base, spreading it evenly. Bake in the preheated oven for about 1 hour, or until slightly golden and just set in the middle. Turn off the oven and leave the cheesecake to cool inside for 1 hour. Once cool, remove from the tin and chill in the fridge.
- Prepare the Blackberry Coulis: In a food processor, purée the blackberries and then pass the purée through a sieve into a bowl. Add the icing sugar and cornflour, mixing well, then transfer to a saucepan. Heat over low heat, stirring gently until the mixture thickens and coats the back of a spoon. Leave to cool.
- Serve: Spread the soured cream over the top of the chilled cheesecake. Drizzle a few teaspoons of blackberry coulis on top and swirl to create a lovely pattern. Serve with the remaining coulis on the side.
Recipe Tips
- Don’t Overwhisk the Filling: When mixing the ricotta and cream cheese, whisk gently until smooth. Overwhisking can add too much air and make the cheesecake puff up, causing cracks when it cools.
- Chill the Base Well: After pressing the biscuit base into the tin, chill it in the fridge for at least 30 minutes. This helps it set properly, so it doesn’t crumble when you slice the cheesecake.
- Use Room Temperature Ingredients: Make sure your cream cheese and ricotta are at room temperature before mixing. This ensures a smoother filling without lumps.
- Check for Doneness Carefully: When baking, the cheesecake should be slightly golden and just set in the middle. If it wobbles too much, give it a little more time, but be careful not to overbake, or it will become dry.
- Cool in the Oven: Let the cheesecake cool inside the oven after baking with the door slightly ajar. This gradual cooling helps prevent cracks on the surface.
How To Store Leftovers
- Refrigerate: First, let leftover Baked Ricotta Cheesecake cool until it reaches room temperature. Once cooled, cover it with plastic wrap or foil and store it in the fridge. The cheesecake will keep well for up to 3 days.
- Freeze: To freeze, allow leftover Baked Ricotta Cheesecake to cool completely. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. It can be frozen for up to 3 months.
Nutrition Facts
Serving Size: 1 slice (approximately 85 g)
- Calories: 200
- Total Fat: 8 g
- Saturated Fat: 4 g
- Cholesterol: 45 mg
- Sodium: 120 mg
- Potassium: 150 mg
- Total Carbohydrate: 23 g
- Dietary Fiber: 0 g
- Sugars: 17 g
- Protein: 7 g
Try More Mary Berry Recipe:
- Mary Berry Chocolate Chip Cheesecake
- Mary Berry Passion Fruit and Orange Cheesecake
- Mary Berry Vanilla Cheesecake
- Mary Berry Chocolate Steamed Pudding
- Mary Berry Fresh Cream Sponge Cake
Mary Berry Baked Ricotta Cheesecake
Description
This delicious Mary Berry Ricotta Cheesecake is a creamy dessert that’s both simple and quick to prepare. With common ingredients like ricotta and cream cheese, you can easily whip it up for a nutritious treat. The key feature of this dish is its rich texture, topped with a vibrant blackberry coulis, making it a delightful indulgence!
Ingredients
For the Base
For the Filling
For the Topping
Instructions
- Preheat the Oven: Preheat your oven to 160°C (140°C Fan/Gas 3). Grease and base line a 20cm (8in) loose-bottomed or springform tin.
- Make the Base: Crush the digestive biscuits in a bag with a rolling pin until they turn to crumbs. In a bowl, mix the crumbs with the melted butter. Spoon the mixture into the base of the tin, level the surface, and press down firmly. Chill in the fridge while you prepare the filling.
- Prepare the Filling: In a bowl, combine the ricotta and cream cheese, whisking gently until smooth (be careful not to overwhisk). Add the caster sugar, eggs, plain flour, vanilla extract, lemon zest, lemon juice, and double cream. Mix slowly until smooth and silky.
- Bake the Cheesecake: Pour the filling over the chilled biscuit base, spreading it evenly. Bake in the preheated oven for about 1 hour, or until slightly golden and just set in the middle. Turn off the oven and leave the cheesecake to cool inside for 1 hour. Once cool, remove from the tin and chill in the fridge.
- Prepare the Blackberry Coulis: In a food processor, purée the blackberries and then pass the purée through a sieve into a bowl. Add the icing sugar and cornflour, mixing well, then transfer to a saucepan. Heat over low heat, stirring gently until the mixture thickens and coats the back of a spoon. Leave to cool.
- Serve: Spread the soured cream over the top of the chilled cheesecake. Drizzle a few teaspoons of blackberry coulis on top and swirl to create a lovely pattern. Serve with the remaining coulis on the side.
Notes
- Don’t Overwhisk the Filling: When mixing the ricotta and cream cheese, whisk gently until smooth. Overwhisking can add too much air and make the cheesecake puff up, causing cracks when it cools.
- Chill the Base Well: After pressing the biscuit base into the tin, chill it in the fridge for at least 30 minutes. This helps it set properly, so it doesn’t crumble when you slice the cheesecake.
- Use Room Temperature Ingredients: Make sure your cream cheese and ricotta are at room temperature before mixing. This ensures a smoother filling without lumps.
- Check for Doneness Carefully: When baking, the cheesecake should be slightly golden and just set in the middle. If it wobbles too much, give it a little more time, but be careful not to overbake, or it will become dry.
- Cool in the Oven: Let the cheesecake cool inside the oven after baking with the door slightly ajar. This gradual cooling helps prevent cracks on the surface.
Mary Berry Baked Ricotta Cheesecake