Ricotta and Blackberry cooked cheesecake. This simplified, lighter cheesecake recipe calls for boxed cake mix, fresh blackberries, ricotta cheese, applesauce, lemon juice, and yogurt. 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. Cover the cake with foil if it is beginning to brown too much before the full cooking time is up.
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 it will work for you. Using ricotta and yogurt creates a delicious, healthier version of traditional cheesecake. You can have Ricotta and Blackberry cooked cheesecake using 9 ingredients and 6 steps. Here is how you cook that.
Ingredients of Ricotta and Blackberry cooked cheesecake
- Prepare of Custard.
- It's 200 g of ricotta.
- You need 50 ml of double cream.
- You need 115 g of granulated sugar.
- It's 4 of eggs.
- It's 1.5 tsp of vanilla essence.
- You need of Base and fruit.
- Prepare 375 g of shortcrust pastry.
- You need 150 g of blackberries.
Looking for recipes for ricotta cheesecakes? Taste of Home has the best ricotta cheesecake recipes from real cooks, featuring reviews, ratings, how-to Yogurt-Ricotta Cheesecake. I've always liked Italian ricotta cheesecakes, but they have too much sugar for me. This Valentine's Day indulge in a creamy ricotta cheesecake, coated with a blackberry jam and topped with fresh blackberries, raspberries and blueberries.
Ricotta and Blackberry cooked cheesecake step by step
- Preheat the oven to 175°C.
- Add all the custard ingredients and whisk together until smooth.
- 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..
- Place the blackberries in the pastry tray and pour the custard ontop..
- Cook in the oven for 70 minutes, with foil or parchment covering the edges so they don't burn..
- 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..
To prepare the topping, warm the blackberry jam with the water in a small saucepan over medium to low heat. 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 and ricotta torta whipped up with homemade ricotta and homegrown blackberries.
