“Blackberry Ricotta Cheesecake” from “Crumb”

Kirstin: I used to make cheesecake a lot when I was younger and not so much recently. But having made two wonderful recipes from Ms Tandoh’s books I can feel myself drawn to them again. And I urge you to do the same. This one had a beautiful blackberry compote mixed in (sadly not in the picture because we ate it all!) which went beautifully with the lemon ricotta flavoured cheese. Cheesecakes are an easy but very satisfying form of cake, lovely to share with others for tea and dinner alike. Do it. You know you want to.

“Blackberry Ricotta Cheesecake” from “Crumb”

2 thoughts on ““Blackberry Ricotta Cheesecake” from “Crumb”

  1. Ingrid O'Neill says:

    Have loved reading your blog and inpired me to do similar with friends.Also, love Ruby Tandoh cook books.

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