Baked cheesecake with blackberries, blueberries and figs

Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour


Serves 8-10

Recommended by

Previously I have always done no-bake cheesecakes. Partly due to laziness and partly because I was unsure of the taste. But I finally succumbed and this is a stunning cheesecake with so much rich, creamy flavour. I believe I am now a baked cheesecake expert!

Equipment and preparation: you will need a 23cm/9in springform cake tin.

By Lorraine Pascale
From Lorraine Pascale: How to be a Better Cook


For the base

  • 50g/1¾oz unsalted butter, melted
  • 200g/7oz gingernut biscuits (about 20 biscuits)

For the filling

  • 450g/1lb full-fat cream cheese
  • 250g/9oz ricotta
  • 150g/5½oz double cream
  • 3 medium free-range eggs
  • 125g/4½oz caster sugar
  • 2½ tbsp cornflour
  • 1 vanilla pod, seeds scraped out

For the topping

  • 125g/4½oz fresh blueberries
  • 125g/4½oz fresh blackberries
  • 2 figs, each cut into 6 evenly-sized wedges
  • 2 tsp icing sugar, sifted
  • handful fresh mint leaves (optional)
scroll to top