Baked cheesecake with blackberries, blueberries and figs
Previously I have always done no-bake cheesecakes. Partly due to laziness and partly because I was unsure of the taste. But I finally succumbed and this is a stunning cheesecake with so much rich, creamy flavour. I believe I am now a baked cheesecake expert!
Equipment and preparation: you will need a 23cm/9in springform cake tin.
For the base
- 50g/1¾oz unsalted butter, melted
- 200g/7oz gingernut biscuits (about 20 biscuits)
For the filling
- 450g/1lb full-fat cream cheese
- 250g/9oz ricotta
- 150g/5½oz double cream
- 3 medium free-range eggs
- 125g/4½oz caster sugar
- 2½ tbsp cornflour
- 1 vanilla pod, seeds scraped out