Ingredients
The following ingredients have 9 Servings
- B
- l
- a
- c
- k
- b
- e
- r
- r
- y
Instruction
- <p>1. Preheat the oven to 180c/fan 160c/gas mark 4.</p> <p>2. Crush the biscuits with a rolling pin or blitz them in a food processor, until sandy.</p> <p>3. Melt the butter over a low heat then mix with the biscuit rubble in a large bowl. The crumbs need to be moist enough that they’ll hold in clumps if squeezed together, so add extra butter at this point if necessary.</p> <p>4. Spread the biscuit mixture over the base of the tin and press down firmly all over.</p> <p>5. Bake in the preheated oven for 10 minutes, then take out, leave to cool slightly and reduce the oven temperature to 120C/fan 100C/ gas mark ½.</p> <p>6. In a small pan, heat the blackberries, sugar and lemon juice over a low heat until the blackberries soften. Crush with the back of a fork until no whole berries remain, then set aside to cool. If the blackberries release a lot of juice, add one teaspoon of cornflour while the pan’s still on the heat and stir for a further minute or two, until thickened.</p> <p>7. Beat the ricotta and cornflour together in a large bowl until smooth, then stir in the cream. Once combined, incorporate the sugar, followed by the eggs and yolk (one at a time), lemon zest and vanilla extract.</p> <p>8. Pour the filling onto the baked biscuit base. Dollop spoonfuls of the blackberries into the cheesecake and gently swirl through using a spoon. Bake for 1¾-2 hours, or until the cheesecake has no more than a slight wobble at its centre. The cooked cheesecake should be quite firm all over, except for the blackberry swirls, by now slightly sunken, jammy and a deep purple colour.</p> <p>9. Leave the cheesecake to cool completely in its tin before attempting to unmould it. Then, for a firmer texture, chill in the fridge before serving.</p> <p><a href="/articles/ruby-tandoh-2014-video-crumb-ingredients"><strong>Watch: Ruby Tandoh discusses innovative ingredients used in <em>Crumb</em></strong></a></p>
