Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to make a special dish, ricotta and blackberry cooked cheesecake. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

For the cheesecake filling, press the ricotta through a wire mesh sieve into a mixing bowl, or process with several pulses in a food processor fitted with the steel blade until smooth and transfer to a mixing bowl. Add the sugar and flour and beat with a wooden spoon until creamy. Ricotta gives a less smooth texture than the heavier cream cheese, but the taste is cleaner, allowing the fruit to really shine.

Ricotta and Blackberry cooked cheesecake is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Ricotta and Blackberry cooked cheesecake is something that I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook ricotta and blackberry cooked cheesecake using 9 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Ricotta and Blackberry cooked cheesecake:

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

Ricotta Cheese and Mixed Berries on Toast. It uses onion, basil, cooked chicken, butter, olive oil, blackberry preserves, flour, ricotta, honey, italian cheese, yeast. This recipe uses ricotta and yoghurt for a healthier cheesecake recipe. The Good Housekeeping Cookery Team tests every recipe three times before publishing, so you know We earn a commission for products purchased through some links in this article.

Instructions to make Ricotta and Blackberry cooked cheesecake:

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.

Ricotta Cheesecake with Cran-Raspberry Sauce Recipe & Video. This cheese is highly perishable, made from the whey (watery residue from making other cheeses) that is cooked. While you can use part skim ricotta, my preference is to use whole milk ricotta as it gives the cheesecake a much richer. Blackberry Ricotta Cheesecake - The Happy Foodie. I love using beetroot in baking, whether its bread or a cake, it adds a great earthy flavour.

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