Name: New York cheesecake with blueberry and blackberry drizzle
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 8
Ingredients: 75 gram unsalted butter; 225 gram digestive biscuits, crushed; 350 gram ricotta cheese; 350 gram cream cheese; 200 millilitre crème fraîche; 350 gram caster sugar; 1 tablespoon vanilla extract; grated rind and juice of 2 lemons; 100 gram eggs, beaten; 1 tablespoon cornflour; 100 gram blackberries; 2 tablespoon clear honey; 1 teaspoon cointreau; 150 gram blueberries

New York cheesecake with blueberry and blackberry drizzle

Honey, Cointreau and berry sauce is the perfect finishing touch to this melt-in-your-mouth-delicious baked cheesecake.

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Serves 8

Prep

20M

Cook

Total

2H 20M

Ingredients

75 gram unsalted butter

225 gram digestive biscuits, crushed

350 gram ricotta cheese

350 gram cream cheese

200 millilitre crème fraîche

350 gram caster sugar

1 tablespoon vanilla extract

grated rind and juice of 2 lemons

100 gram eggs, beaten

1 tablespoon cornflour

100 gram blackberries

2 tablespoon clear honey

1 teaspoon cointreau

150 gram blueberries

Method

1.Preheat the oven to 140°C. Lightly grease a 20cm round spring release cake tin. Melt the butter in a small saucepan and stir in the biscuits until well blended. Spoon into the base of the tin, pressing down well. Chill.

2.Place the ricotta, cream cheese, crème fraîche and caster sugar in the bowl, and using a hand mixer beat on speed 3 for approximately 1 minute, until well blended.

3.Add the vanilla extract, lemon rind and juice, eggs and cornflour and beat on speed 1 for 1 minute, until well blended.

4.Pour into cake tin and bake for 2 hours. Turn off the heat and allow cheesecake to cool completely in the turned off oven. Chill overnight.

5.Sieve the blackberries and stir in the honey, Cointreau and blueberries. Un-mould cheesecake. Cut into wedges and drizzle over berry sauce.

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