Ingredients
8 total- 125 g of unsalted butter, softened, plus extra for the tin
- 250 g of frozen summer fruits
- 225 g of caster sugar
- 2 lemons, zested and juiced
- 250 g of italian ricotta, drained
- 3 large eggs
- 150 g of self-raising flour
- 1 tsp of vanilla extract (optional)
Method
5 stepsStep 1
Preheat the oven to 180°C/160°C fan/gas 4. Grease a 20cm springform cake tin with butter and line the base and sides with baking paper.
Step 2
Next make the coulis: put the fruit and 75g of the sugar in a pan with 75ml water; bring to the boil, then reduce to a simmer for 5 mins. Blitz in a food processor (or use a hand blender) until smooth (pass through a sieve to remove the seeds); set aside to cool.
Step 3
For the cheesecake, put the softened butter, remaining 150g sugar and the lemon zest in a large bowl, then beat with an electric whisk until light and fluffy. Beat in the ricotta, then the eggs, one at a time. Beat in 1 tbsp of the flour, to combine, then gently fold in the rest of the flour with a spatula, followed by the lemon juice and vanilla extract, if using.
Step 4
Scrape the mixture into the tin and dollop about 100ml of the coulis on top (reserving some to serve); swirl with a skewer to create fruity ripples. Bake for 35-40 mins or until just set with a slight wobble in the centre.
Step 5
Leave to cool in the tin for 10-15 mins, then release the sides and leave to cool for a little longer. Serve slightly warm or at room temperature, drizzled with the reserved coulis.