Baked Cheesecake with Blackberries, Blueberries and Figs

A stunning baked cheesecake featuring a gingernut biscuit base, creamy ricotta filling, and fresh berry and fig topping.

Baking Vegetarian Cheese Dessert Fruit

Estimated Nutrition

Calories

668.1

kcal / serving

5345 kcal total

Carbs

47.7g

per serving

381.5 g total

Fat

48.2g

per serving

385.2 g total

Protein

12.8g

per serving

102.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

125

Caster Sugar

2.5

tbsp

Cornflour

tsp

Icing Sugar

sifted

Dairy

Butter

unsalted, melted

450

Cream Cheese

full-fat

250

Ricotta

150

Double Cream

piece

Eggs

medium, free-range

Fruits

125

Blueberries

fresh

125

Blackberries

fresh

piece

Figs

cut into 6 wedges each

GrainsCereals

200

Gingernut Biscuits

about 20 biscuits, crushed into fine crumbs

NutsSeeds

piece

Vanilla Pod

seeds scraped out

handful

Mint Leaves

fresh

Method

Preheat the oven to 170°C.

Melt the butter in a pan and line a 23cm tin with parchment.

Process the biscuits into crumbs, mix with butter, and press into the tin.

Chill the biscuit base in the fridge for 20 minutes.

Whisk cream cheese, ricotta, cream, eggs, sugar, cornflour, and vanilla seeds together until smooth.

Pour the filling over the chilled base.

Bake on a tray for 40-45 minutes until just set with a slight wobble.

Turn off the oven and leave the cheesecake inside for one hour to cool slowly.

Remove from the oven and top with berries, fig wedges, icing sugar, and mint.