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Blackberry and Ricotta Cheesecake in a Tart Case

A delicious layered blackberry jam and smooth ricotta cheesecake baked in a homemade sweet short pastry tart shell.

BakingVegetarianDessertCheesecakeBlackberry
Estimated Nutrition
Calories
606.3
kcal / serving
4850.5 kcal total
Carbs
64.1g
per serving
512.8 g total
Fat
33.6g
per serving
268.4 g total
Protein
13.2g
per serving
105.2 g total
Cook Time
75
minutes
Serves
8
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
100
g
Sugar
1
tsp
Vanilla Extract
1
piece
Flour
for dusting
100
g
Caster Sugar
1
tsp
Vanilla Extract
CondimentsSauces
200
g
Blackberry Jam
Dairy
200
g
Unsalted Butter
at room temperature
1
piece
Egg
1
piece
Egg Yolk
450
g
Ricotta
preferably whole milk
4
piece
Egg
separated, at room temperature
60
ml
Whipping Cream
60
ml
Sour Cream
Fruits
1
tsp
Lemon
juice and grated zest only
250
g
Blackberries
fresh, to serve
GrainsCereals
300
g
Plain Flour
25
g
All Purpose Flour
unbleached
NutsSeeds
1
pinch
Salt
0.25
tsp
Salt

Method

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