Mary Berry Baked Ricotta Cheesecake

To be honest, I didn’t expect to love this as much as I did. I usually go for Mary’s denser bakes—Victoria sponges, fruit cakes, you know the sort. But ricotta? In a cheesecake? I was sceptical. The first time I tried it, I overbaked the filling and ended up with something closer to a crumbly flan than a creamy dessert. Not my finest moment.

But once I got the hang of the texture—gently set, lightly tangy, soft without being mousse-like—it completely won me over. It’s lighter than your classic NY-style cheesecake, but still rich enough to feel indulgent. And the blackberry coulis on top? Oh, it sings.

Let me show you how I fixed my mistakes, and what made the final version worth making again (and again).

Why This One Works So Well

The ricotta gives this cheesecake a beautifully mellow flavour and soft, almost whipped texture. But what makes it really special is the double-cream-meets-lemon situation. Most baked cheesecakes go in heavy on cream cheese alone, but the mix of ricotta and cream cheese gives a balance—creamy but not claggy.

One other secret? Leaving it to cool in the oven. I skipped this once (impatient), and the top cracked like the Grand Canyon. That gentle cooling makes all the difference.

INGREDIENTS + WHY THEY MATTER

• Ricotta (500g) – The hero here. It keeps things light, but still creamy. Make sure it’s full-fat. I once used a lower-fat version and it split.
• Cream Cheese (180g) – Adds body and that familiar tangy base flavour.
• Digestive Biscuits (125g) – For the base. Mary’s classic move. I tested with ginger nuts—bit too overpowering.
• Butter (75g) – Binds the biscuit base and adds richness.
• Caster Sugar (125g) – Just enough sweetness without being cloying.
• Eggs (2) – Sets the filling. I tried with 3 once—made it too firm.
• Plain Flour (1 tbsp) – Just enough to help the cheesecake hold its shape.
• Vanilla Extract (1 tsp) – Gives warmth and depth.
• Lemon Zest + Juice – Cuts the richness and brightens the whole thing.
• Double Cream (100ml) – Softens the texture. Don’t skip it.
• Blackberries (800g) – Tart and juicy. Fresh or frozen both work—just defrost first.
• Icing Sugar (4 tbsp) + Cornflour (2 tsp) – Thickens the coulis.
• Soured Cream (200ml) – This goes on top for a little creamy tang.

Making It Yours (Without Ruining It)

• Gluten-Free Base? Use GF digestives or almond flour + butter. Holds up well—tested it for a coeliac friend.
• No Blackberries? Raspberries or blueberries work too. Just sieve well—raspberry seeds are brutal.
• Egg-Free? Haven’t tested fully, but aquafaba didn’t work. Wouldn’t recommend unless you’re used to eggless baking.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Filling cracked	Cooled too fast	Leave it in oven with door ajar for 1 hour
Texture too dry	Overbaked	Bake until just set in the middle—it should wobble slightly
Lumpy filling	Cold cheese	Bring ricotta and cream cheese to room temp before mixing
Base fell apart	Didn’t chill enough	Chill the biscuit base for at least 30 mins before adding filling

HOW TO MAKE MARY BERRY’S BAKED RICOTTA CHEESECAKE

1. Prep Your Tin
   Grease a 20cm springform tin and line the base. Preheat oven to 160°C (140°C fan).
2. Make the Base
   Crush biscuits (I use a freezer bag + rolling pin). Mix with melted butter. Press into tin and chill for 30 mins.
3. Mix the Filling
   In a bowl, gently whisk ricotta and cream cheese. Add sugar, eggs, flour, vanilla, lemon zest + juice, and double cream. Mix slowly until smooth—don’t overdo it.
4. Bake
   Pour filling over chilled base. Bake for ~1 hour until just set (slight wobble in centre). Turn oven off and leave cake inside with the door slightly ajar for 1 hour.
5. Chill
   Once cooled, remove from tin and refrigerate for a few hours (or overnight).
6. Make Coulis
   Purée blackberries, sieve, then heat with icing sugar and cornflour until thick enough to coat a spoon. Cool.
7. Decorate & Serve
   Spread soured cream over top of cheesecake. Swirl in some coulis. Serve slices with extra coulis on the side.

TIPS FROM MY KITCHEN

• I rest the cheesecake in the oven with the handle of a wooden spoon keeping the door ajar. Prevents the dreaded top crack.
• My tin is slightly warped, so I always double-wrap the bottom with foil to prevent leaks.
• If you want neat slices, chill overnight and dip your knife in hot water between each cut.
• The coulis keeps for 5 days—fab drizzled on yogurt or porridge too.

STORAGE + SERVING

• Fridge: Keeps beautifully for 3 days. Cover loosely so it doesn’t sweat.
• Freezer: Freeze slices (without topping) wrapped in clingfilm + foil. Defrost overnight in fridge.
• To Serve: Best cold. Add soured cream and coulis just before serving.
• Pair it with: A hot cuppa or glass of chilled dessert wine. Trust me.

FAQs – Real Answers from My Kitchen

Q: Can I use low-fat ricotta?
A: You can, but it’s riskier. I tried once and the filling went grainy. Stick to full-fat if you want that silky texture.

Q: Why is my cheesecake cracking on top?
A: Most likely overbaked or cooled too quickly. Turn the oven off and let it sit inside to relax.

Q: Can I make this ahead?
A: Yes! I actually think it tastes better the next day. The flavours settle and the texture firms up just right.

Q: What if I don’t have a springform tin?
A: You can use a deep cake tin lined with parchment, but getting it out will be fiddly. Springform is safest.

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• Mary Berry Death By Chocolate Cake Recipe
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