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Blackberry ricotta cheesecake from Crumb: The Baking Book by Ruby Tandoh

  • blackberries
  • ricotta cheese
  • double cream
  • digestive biscuits
  • lemons
  • caster sugar

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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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