Photo: Toa Heftiba
Blackberry and ricotta cheesecake in a tart case
19 ingredients
1 hr + 2 hr
Serves 8-10
openrecipes
Estimated Nutrition (whole recipe, rough)
1095
Calories
50g
Protein
35g
Fat
139g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Blackberry | 1 cup (144g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 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
- 300g/10½oz plain flour
- 100g/4oz sugar
- pinch salt
- 200g/7oz unsalted butter
- 1 egg
- 1 yolk
- 1 tsp vanilla extract
- 1 tsp fresh lemon
- for dusting flour
- 450g/1lb ricotta
- 100g/4oz caster sugar
- 25g/1oz unbleached all purpose flour
- 4 eggs
- ¼ cup whipping cream
- ¼ cup sour cream
- 1 tsp vanilla extract
- ¼tsp salt
- 200g/7oz blackberry
- 250g/9oz fresh blackberries, to serve at the end
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