This cheesecake takes quite a bit of cooking, but it’s well worth the time.

We’ve used Dench Bakers biscuits, but you can use any dry biscuits you want.

We like the extra flavour the lemon biscuits give the base.

We’ve used 3 x 10cm spring-form pans.

Or, you could use a 20cm spring-form cake tin if you prefer, just allow an extra 15-20 mins cooking time.

– – – – – – – – – –

Ingredients

Base
150g Dench Bakers lemon biscuits
40g butter, melted

Blackberry Swirl
1 punnet blackberries
2 tbsp sugar
1 ½ tbsp lemon juice

Cheesecake
500g ricotta
2 tbsp corn flour
150ml thickened cream
150g caster sugar
2 eggs plus 2 yolks
2 tsp vanilla extract
Extra blackberries to serve

Method

Preheat oven to 160°C.

Place biscuits and melted butter in a small food processor and blitz until it resembles wet sand.

Divide the biscuit mix between the spring-form pans and push it firmly into the base. Bake for 10 mins.

Place blackberries, sugar and lemon juice in a small pan over low heat and cook until blackberries are soft enough to squish with the back of a fork.

Beat ricotta and cornflour in an electric mixer; stir in cream and sugar.

Stir the eggs in one at a time, then add the lemon zest and vanilla extract.

Divide the mixture between the pans.

Dollop on the blackberry reduction, and then swirl it through the cheesecakes with a skewer.

Bake for 90 mins or until set and jiggles slightly when you shake the pan.

Allow to cool, and then top with extra fresh blackberries.