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Mary Berry Blackberry Cake with Ricotta

Calories: 558.57|Fat: 37.01|Carbohydrates: 47.38|Protein: 10.69 | 1 15

Recipe
What You Need
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Review

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The Mary Berry Blackberry Cheesecake is a creamy dessert perfect for late summer and early autumn. Topped with fresh blackberries or frozen ones when they're not in season, it captures the essence of the seasons, making it a versatile and flavorful treat for family and friends.

Why you’ll like it

There are several reasons why you’ll fall in love with this Mary Berry Blackberry Cheesecake:

The combination of creamy ricotta and tangy blackberries creates a perfect balance of flavours.
The homemade blackberry coulis adds a touch of elegance and enhances the overall taste.
The buttery biscuit base offers a satisfying crunch that complements the creamy filling.
This recipe is easy to make and requires simple ingredients that are readily available.
It’s a show-stopping dessert that will impress your guests at any gathering or special occasion.

Tips for the Perfect Mary Berry Blackberry Cheesecake

Ensure the cheesecake is chilled in the fridge for at least a few hours before serving to allow it to set properly.
For a smoother texture, strain the blackberry puree before mixing it with the icing sugar and cornflour.
Feel free to adjust the sweetness of the blackberry coulis by adding more or less icing sugar according to your taste.
To create a decorative swirl pattern, use a spoon or a piping bag to drizzle the blackberry coulis over the soured cream topping.

What You Need

Ingredients

For the base

Digestive biscuits – 125g (4 1/2oz) digestive biscuits
Butter – 75g (3oz) butter, melted, plus extra for greasing

For the cheesecake mix filling

Ricotta cheese – 500g (1lb 2oz) full-fat ricotta cheese
Cream cheese – 180g (6 1/2 oz) full-fat cream cheese
Caster sugar – 125g (4 1/2 oz) caster sugar
Eggs – 2 eggs
Flour – 1 tablespoon plain flour
Vanilla extract – 1 teaspoon vanilla extract
Lemon zest – Zest of 1 lemon
Lemon juice – Juice of 1/2 lemon
Double cream – 100ml (3 1/2 fl oz) pouring double cream

For the blackberry coulis and decoration

Blackberries – 800g (1 3/4 lb) blackberries
4 tablespoons icing sugar
Cornflour – 2 teaspoons cornflour
Soured cream – 200ml (1/3 pint) soured cream

Variations

For a gluten-free version, use gluten-free digestive biscuits or almond meal for the base.
Experiment with different berries, such as raspberries or blueberries, for a variation in flavour.
Add a hint of spice by incorporating a pinch of cinnamon or nutmeg into the biscuit base.
For a boozy twist, soak the blackberries in a splash of liqueur before pureeing them.

How to make Mary Berry blackberry cheesecake

Preheat the oven and line the tin. Preheat your oven to 160°C/140°C Fan/Gas 3 and prepare a 20cm (8in) loose-bottomed or springform tin by greasing and lining it.
Prepare the base. Begin by crushing the biscuits into crumbs using a rolling pin, then mix them with the melted butter and spoon the mixture into the base of the tin. Press it down firmly and let it chill in the fridge.
Prepare the cream cheese mix. Combine the ricotta and cream cheese in a bowl, gently whisking until smooth. Add the rest of the filling ingredients and continue mixing slowly until you achieve a smooth, silky consistency.
Assemble. Pour the filling over the biscuit base, spreading it evenly to the sides.
Bake. Bake in the preheated oven for about 1 hour, until slightly golden and set in the middle. Allow it to cool in the oven for 1 hour before transferring to the fridge to chill.
Prepare the blackberry coulis. Puree the blackberries using a food processor, then strain the puree into a bowl. Mix in the icing sugar and cornflour, and transfer the mixture to a saucepan. Heat over low heat, stirring gently until it thickens to coat the back of a spoon. Let it cool.
Decorate. Spread the sour cream over the chilled cheesecake, drizzle a few teaspoons of the blackberry coulis over the top, and create a decorative swirl pattern.
Serve. Serve alongside the remaining coulis for an exquisite dessert experience.

Storing Mary Berry Blackberry Cheesecake

Store any leftover cheesecake in an airtight container in the refrigerator for up to 3 days. The flavours will continue to develop, making it even more delicious with time.

How to Serve Mary Berry Blackberry Cheesecake

This Mary Berry Blackberry Cheesecake is best served chilled. Here are some serving suggestions:

Garnish each slice with fresh blackberries and a sprig of mint for an elegant touch.
Serve alongside a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
Pair it with a cup of hot coffee or a refreshing glass of iced tea for a delightful dessert experience.

More Blackberry Desserts

More Cream Cheese Desserts

Health Info

Calories:	558.57
Sugar:	28.69
Sodium:	269.1
Fat:	37.01
Carbohydrates:	47.38
Fiber:	6.05
Protein:	10.69

Mary Berry Blackberry Cheesecake with Ricotta

Author Caroline Sciberras

Servings 8 people

Calories 558.57

Prep Time 15

Cook Time 1

Total Time 1 15

Fat: 37.01|Carbohydrates: 47.38|Protein: 10.69

Pin Recipe

Description

Ingredients

For the base

125 g 4 1/2oz digestive biscuits
75 g 3oz butter, melted plus extra for greasing

For the Filling

500 g 1lb 2oz full-fat ricotta cheese
180 g 6 1/2 oz full-fat cream cheese
125 g 4 1/2 oz caster sugar
2 eggs
1 tablespoon plain flour
1 teaspoon vanilla extract
Zest of 1 lemon
Juice of 1/2 lemon
100 ml 3 1/2 fl oz pouring double cream

For the topping

800 g 1 3/4 lb blackberries
4 tablespoon icing sugar
2 teaspoon cornflour
200 ml 1/3 pint soured cream

Instructions

Preheat your oven to 160°C/140°C Fan/Gas 3 and prepare a 20cm (8in) loose-bottomed or springform tin by greasing and lining it.
Begin by crushing the biscuits into crumbs using a rolling pin, then mix them with the melted butter and spoon the mixture into the base of the tin. Press it down firmly and let it chill in the fridge.
Combine the ricotta and cream cheese in a bowl, gently whisking until smooth.
Add the rest of the filling ingredients and continue mixing slowly until you achieve a smooth, silky consistency.
Pour the filling over the biscuit base, spreading it evenly to the sides.
Bake in the preheated oven for about 1 hour, until slightly golden and set in the middle.
Allow it to cool in the oven for 1 hour before transferring to the fridge to chill.
Puree the blackberries using a food processor, then strain the puree into a bowl.
Mix in the icing sugar and cornflour, and transfer the mixture to a saucepan.
Heat over low heat, stirring gently until it thickens to coat the back of a spoon. Let it cool.
Spread the soured cream over the chilled cheesecake, drizzle a few teaspoons of the blackberry coulis over the top, and create a decorative swirl pattern.
Serve alongside the remaining coulis for an exquisite dessert experience.