Blackberry ricotta cheesecake from Crumb: The Baking Book (page 202) by Ruby Tandoh

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on September 29, 2018

    I used a 9" pan, since I didn't have an 8" one, so the cheesecake was thinner, but the baking time was still the same. The ricotta filling was very liquid, so I thought for sure the batter would leak out of the pan and/or the blackberry swirl would all sink to the bottom, but neither happened (although with the blackberries, I suspect it's because the cake wasn't tall, so it was already touching the bottom). I chilled the cake overnight before serving. The cake was creamier and less heavy than a traditional cream cheese-based cheesecake, but with a slight graininess from the ricotta. My family liked it a lot.

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