I haven't made cheesecake in a while, so it was about time. I didn't want to make a plain one, but one with a fruit topping. Since summer is coming to an end, the choices for fresh fruit are getting smaller. Luckily we still had some blackberries in the garden. We picked enough of them to pile them up high on the cake, drizzled with some maple syrup.
The cheesecake batter uses a combination of ricotta, yoghurt, as well as some quark. It's really creamy, but not as heavy as when made with cream cheese. I think it would also look very pretty with raspberries, but I guess this has to wait until next year.
The cheesecake batter uses a combination of ricotta, yoghurt, as well as some quark. It's really creamy, but not as heavy as when made with cream cheese. I think it would also look very pretty with raspberries, but I guess this has to wait until next year.
Blackberry Ricotta Cheesecake
- makes one 22 cm (8.5-inch) round cake -
100 g ladyfingers
100 g amarettini
100 g butter
1/2 organic lemon, zest and juice
250 g ricotta
100 g quark (fromage blanc)
300 g yoghurt (10% fat)
70 g sugar
1 tsp. pure vanilla extract
2 tbsp. corn starch
3 eggs
1 pinch of salt
400 g blackberries
3-4 tbsp. maple syrup
For the crust put the ladyfingers and amarettini in a food processor and pulse a few times until coarsely chopped. Melt the butter and mix with the cookie crumbs. Fill the mixture into a 22 cm (8.5-inch) round springform pan, layed out with parchment paper, and press to the bottom. Put into the fridge for about half an hour.
Preheat oven to 200°C (400°F).
For the filling whisk together the ricotta, quark and yoghurt until creamy. Add the sugar, vanilla extract, lemon juice and zest, and the cornstarch. Whisk until everything is combined. Separate the eggs and whisk in the yolks, one at a time.
In a separate bowl beat the egg whites with the salt until stiff peaks form. Carefully fold into the cheesecake batter. Fill the batter on top of the crust into the prepared pan. Bake for about 45 minutes. Let cool in the form completely for a few hours or overnight.
Transfer the cooled cake on a serving platter. Arrange the blackberries on top of the cake. Before serving drizzle with maple syrup and dust with some powdered sugar.
Preheat oven to 200°C (400°F).
For the filling whisk together the ricotta, quark and yoghurt until creamy. Add the sugar, vanilla extract, lemon juice and zest, and the cornstarch. Whisk until everything is combined. Separate the eggs and whisk in the yolks, one at a time.
In a separate bowl beat the egg whites with the salt until stiff peaks form. Carefully fold into the cheesecake batter. Fill the batter on top of the crust into the prepared pan. Bake for about 45 minutes. Let cool in the form completely for a few hours or overnight.
Transfer the cooled cake on a serving platter. Arrange the blackberries on top of the cake. Before serving drizzle with maple syrup and dust with some powdered sugar.
Enjoy and Guten Appetit!
