New York Cheesecake with Blueberry & Blackberry Drizzle
| Serves: | 8 |
|---|---|
| Preparation time: | 20 minutes |
| Cooking time: | 2 hours |
Ingredients
- 75g Président Unsalted Butter
- 225g digestive biscuits, crushed
- 350g ricotta cheese
- 350g cream cheese
- 200ml crème fraîche
- 350g Billingtons Golden Caster Sugar
- 45ml Nielsen-Massey Vanilla Extract
- grated rind and juice of 2 lemons
- 3 eggs, beaten
- 15ml (1tbsp) cornflour
- 100g blackberries
- 15-30ml (1- 2tbsp) clear honey
- 5ml (1tsp) Cointreau®
- 150g blueberries
Equipment
- Kenwood Chef Kitchen Machine or Kenwood k-Mix Stand Mixer
- K-Beater bowl tool
- Pyrex Non-Stick 26cm Springform Cake Tin,
Method
- Preheat the oven to 140°C, 300°F, Gas Mark 2. Melt the butter in a small saucepan and Stir in the biscuits until well blended. Spoon into the base of a Pyrex Non-Stick 26cm Springform Cake Tin, pressing down well. Chill.
- Place the ricotta, Cream cheese, crème fraîche and caster sugar in the Kenwood kMix bowl, fit the K beater and beat on speed min for approx. 1 minute, until well blended. Add the Vanilla Extract, lemon rind and juice, eggs and cornflour and beat on speed min for 1 minute, then increase to speed 1 for 1 minute, until well blended. Pour into cake tin and bake for 2 hours. Turn off the heat and allow cheesecake to Cool completely in the turned off oven. Chill overnight.
- Sieve the blackberries and stir in the honey, Cointreau® and blueberries.
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