Step-by-Step Guide to Cook Perfect Ricotta and Blackberry cooked cheesecake

Hey everyone, it’s Clark, welcome to my recipe site. Today I’m gonna show you how to make a distinctive dish, Ricotta and Blackberry cooked cheesecake. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Ricotta and Blackberry cooked cheesecake Recipe. 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.

You can cook Ricotta and Blackberry cooked cheesecake using 9 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Ricotta and Blackberry cooked cheesecake

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

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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..

Cooking School this link opens in a new tab.Blackberry Ricotta Cheesecake. this link is to an external site that may or may not meet accessibility.How to Make Ricotta Cheese with Chef Maria Helm Sinskey

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.Although cream cheese-based cheesecakes are served chilled, ricotta cheesecakes are often enjoyed warm or at room temperature.While a shiny metal pan makes a delicious cheesecake, a dark metal or nonstick pan consistently gave us a taller, lightly browned cake.This recipe uses ricotta and yoghurt for a healthier cheesecake recipe.