Blackberry ricotta cheesecake

This chilled (no-bake) cheesecake is a great way to use up the last of the season’s blackberries. It could be just as easily made with frozen ones, or indeed with strawberries or raspberries, but I felt like giving the humble blackberry centre stage for a change. And also, I just love the sumptuous, velvety purple colour that the blackberries lend the cheesecake. The biscuit base is a real winner. If my family is anything to go by, the cake should be half base, half cheesecake topping! As recipes go, this one has more steps than I would normally like in a recipe, but the result is definitely worth the extra effort. Continue reading