Lemon and Blueberry Ricotta Cheesecake

Ricotta gives this cheesecake lightness and texture. You can swap the blueberries for raspberries or blackberries.

Originally for Good Housekeeping July 2021, Mike English Photography, Food Styling, Alice Shields

Hands-on time 30min, plus cooling and overnight chilling. Cooking time about 2hr 15min. Serves 8

FOR THE BISCUIT BASE

100g unsalted butter, melted, plus extra to grease

225g digestive biscuits

FOR THE FILLING

500g ricotta

250g caster sugar

300g full-fat cream cheese

4 medium eggs

11⁄2tbsp cornflour

Finely grated zest 2 lemons and juice 1 lemon, keep separate

100g blueberries

FOR THE TOPPING

200g blueberries

25g caster sugar

1tsp cornflour

1 Preheat oven to 180°C (160°C fan) mark 4. Lightly grease a 20.5cm round springform tin and line with baking parchment. Whizz biscuits in a food processor until finely crushed (alternatively, bash in a food bag with
a rolling pin). Add melted butter and pulse/mix until combined. Tip into prepared tin, level and press firmly with the back of a spoon. Bake for 15min.

2 Turn oven down to 150°C (130°C fan) mark 2. Fill a roasting tin with hot water, about 2.5cm deep, then put in the bottom of the oven to create steam. For the filling, drain ricotta and put into a large bowl with sugar and cream cheese. Beat using a handheld electric whisk, until combined. Beat in eggs, one at a time, beating well after each addition.

3 In a small bowl, mix the cornflour with the lemon juice, then beat this and the lemon zest into the ricotta mixture. Fold in the blueberries with a large spoon.

4 Scrape the filling into the tin and bake for 2hr, or until just set. Turn oven off and leave cheesecake to cool in the oven for 30min before removing and cooling completely on a wire rack. It may crack a little bit, but don’t worry as this will be covered by the topping. Chill overnight.

5 For the topping, cook blueberries, sugar, cornflour and 1tbsp water in a pan over medium heat until the berries have softened but are still just holding their shape. Cool completely.

6 To serve, carefully transfer cheesecake to a cake stand or plate and spoon over the blueberry topping.

PER SERVING 611cals, 13g protein, 35g fat (20g saturates), 61g carbs (45g total sugars), 2g fibre

GET AHEAD Make cheesecake and topping up to 2 days ahead; cool, cover and chill (separately). Complete recipe to serve.