Photo: Toa Heftiba
Baked cheesecake with blackberries, blueberries and figs
14 ingredients
30 min + 1 hr
Serves 8-10
openrecipes
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!
Estimated Nutrition (whole recipe, rough)
914
Calories
26g
Protein
51g
Fat
88g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Biscuit | 1 medium (45g) | 166 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Blackberry | 1 cup (144g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 50g/1¾oz unsalted butter
- 200g/7oz gingernut biscuits (about 20 biscuits)
- 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
- 125g/4½oz fresh blueberries
- 125g/4½oz fresh blackberries
- 2 figs
- 2 tsp icing sugar
- handful fresh mint
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes