Cheesecake – Ruby Tandoh’s excellent recipe

Some time ago I wanted to make a cheesecake and I’m not a fan of the chilled gelatine types, I like a good baked cheesecake and preferably it should feature ricotta. Having found this version by Ruby Tandoh for a blackberry cheesecake I decided to give it a go.

I think it turned out really well and was quite adaptable – a few things I’ve changed on different makes of this:

• You can use different fruit – it’s great with raspberry instead
• I didn’t have the right amount of ricotta so made with a combination of ricotta and cream cheese – still tasted good
• I like it with a bit more colour so increased the oven temperature towards the end of baking to develop that golden brown crust
• I’ve also turned it into a banoffee cheesecake with some mashed banana in the mix and dulce de leche. Tasted good but the toffee sank to the bottom and created a layer next to the base!