Recipes Desserts Cheesecake Recipes Blackberry Cheesecake

Mary Berry Blackberry Cheesecake with Ricotta

by Caroline Sciberras
0 comment 3 minutes read

Prep Time: 15 mins Cook Time: 1 hour. Chill Time: 2 hours Total: 3hr 15 mins Yields: 8

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.

Indulge your loved ones with the ultimate creamy dessert designed to captivate your taste buds during late summer and early autumn

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blackberry cheesecake

Mary Berry Blackberry Cheesecake with Ricotta


Units Scale

For the base

125g (4 1/2oz) digestive biscuits

75g (3oz) butter, melted plus extra for greasing

For the Filling

500g (1lb 2oz) full-fat ricotta cheese

180g (6 1/2 oz) full-fat cream cheese

125g (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

100ml (3 1/2 fl oz) pouring double cream

For the topping

800g (1 3/4 lb) blackberries

4 tablespoon icing sugar

2 teaspoon cornflour

200ml (1/3 pint) soured cream


  1. 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.
  2. 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.
  3. Combine the ricotta and cream cheese in a bowl, gently whisking until smooth.
  4. Add the rest of the filling ingredients and continue mixing slowly until you achieve a smooth, silky consistency.
  5. Pour the filling over the biscuit base, spreading it evenly to the sides.
  6. Bake in the preheated oven for about 1 hour, until slightly golden and set in the middle.
  7. Allow it to cool in the oven for 1 hour before transferring to the fridge to chill.
  8. Puree the blackberries using a food processor, then strain the puree into a bowl.
  9. Mix in the icing sugar and cornflour, and transfer the mixture to a saucepan.
  10. Heat over low heat, stirring gently until it thickens to coat the back of a spoon. Let it cool.
  11. 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.
  12. Serve alongside the remaining coulis for an exquisite dessert experience.


  • You can prepare the cheesecake and coulis a day in advance. Add the topping just before serving.
  • The cheesecake also freezes well without the topping
  • Prep Time: 15 minutes
  • Chill Time: 2 hours
  • Cook Time: 1 hour
  • Category: Dessert
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