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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.

Alright, don’t linger, let’s task this ricotta and blackberry cooked cheesecake menu with 9 materials which are definitely easy to acquire, and we have to process them at the very least through 6 tips. You should commit a while on this, so the resulting food could be perfect.

Ingredients - Ricotta and Blackberry cooked cheesecake:

1. You need of Custard
2. You need 200 g for ricotta
3. Give 50 ml double cream
4. Take 115 g - granulated sugar
5. Provide 4 of eggs
6. Get 1.5 tsp for vanilla essence
7. Provide of Base and fruit
8. Give 375 g of shortcrust pastry
9. Need 150 g - blackberries

Combine zwieback crumbs, sugar and cinnamon; mix in butter until mixture is crumbled. Place the Homemade Ricotta in a medium bowl and stir in the sugar, honey, and vanilla. In another bowl, combine the strawberries, raspberries, and. Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined.

Ricotta and Blackberry cooked cheesecake instructions:

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.

Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan. 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.

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