Creamy ricotta paired with sweet berries are a match made in heaven. Delicious served as a dessert with fresh cream or as part of an afternoon tea.
Main INGREDIENTS
- Fruit
Ingredients
Method
Ingredients
For the Crust
- 200g digestive biscuits
- 80g desiccated coconut, toasted
- 125g butter, melted
For the Filling
- 250g good quality cream cheese, softened
- 125g ricotta
- 150g caster sugar
- 1 tablespoon lemon zest
- 2 tablespoons lemon rind, finely grated
- 1 vanilla pod, seeded
- 2 free range large eggs
- 2 teaspoons corn flour
- 2 teaspoons water
- 100g white chocolate, melted
- 125g mixed fresh berries
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Method
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1Preheat the oven to 200°C/ Fan 180°C/ Gas Mark 4.
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2To make the biscuit base, process the biscuits in a blender until they resemble fine breadcrumbs and then mix with the desiccated coconut and butter.
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3Press the mixture into the base and up the sides of the Le Creuset Signature Cast Iron 22cm Shallow Casserole to form a crust. Bake for 8-10 minutes until golden. Remove from the oven and then leave to cool completely before adding the filling.
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4To make the filling, reduce the oven heat to 160°C/ Fan 140°C/ Gas Mark 1. Process the cream cheese, ricotta, sugar, lemon rind and juice, vanilla and eggs in a blender until smooth. Mix the corn flour and water in a cup until smooth and then add to the cheese mixture in the blender along with the melted white chocolate and process to combine.
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5Pour over the biscuit base and sprinkle with berries. Bake for 45 - 55 minutes until golden and just set in the middle with a slight wobble. Allow to cool at room temperature for 1 hour before serving.
