Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019

New York Cheesecake with Blueberry & Blackberry Drizzle

Cooking time: 
1-2 hours
Preparation time: 
15-30 minutes
  • 75g 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
  • Kenwood Chef Kitchen Machine or Kenwood k-Mix Stand Mixer
  • K-Beater bowl tool
  • Pyrex Non-Stick 26cm Springform Cake Tin,
  1. 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.
  2. 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.
  3. Sieve the blackberries and stir in the honey, Cointreau® and blueberries.

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