Ingredients
Crust:
1/3 box Nilla Wafers
1/4 cup Sugar
2 Tbsp. Butter
Cheesecake:
1 cup Ricotta (full fat)
1/2 cup Crème Fraiche
1/2 cup Sugar
3 Eggs
6 oz. Blackberries
Zest of one Lemon
1 1/2 Tbsp. Cassis
Topping:
1/2 cup Heavy Cream
1 Tbsp. Powdered Sugar
1 Tbsp. Blackberry Preserves
❃❃Serves 6❃❃
Preparation
Preheat oven to 350.
Put a piece of foil in the bottom of a roasting pan or cake pan with 2”-3” sides that the spring form pan will fit in.
Crust
In a food processor add the cookies, 2 Tbsp. melted butter and ¼ cup sugar. Pulse until all cookies are thoroughly broken down to look like a graham cracker crust.
Add to the bottom of a 6” spring form pan. Blind bake for 10-15 minutes.
Remove from oven and cool. Once cooled put on top of foil sheet and fold foil up around the outside of the spring form pan. This is intended to keep any water out of the spring form pan when cooking in the water bath.
Cheesecake
In a bowl whisk together the ricotta cheese, crème fraiche and sugar. Once combined mix in eggs one at a time making sure each is incorporated. Fold in lemon zest, cassis and blackberries. Pour into spring form pan.
Put roasting pan or baking pan, with spring form foiled covered pan in it, on the baking rack and add enough hot water to fill until it is half the way up the spring form pan. Bake on 325 for 70 – 80 minutes. Once toothpick comes out of the middle almost clean turn oven off and leave the cheesecake in the oven as it cools. Once the oven is completely cooled remove cheesecake, cover and refrigerate for at least 4 hours.
Topping
In a bowl, with an electric hand mixer, beat cream and powdered sugar on high until the whip cream is stiff. Add the preserves and beat in until there are stiff peaks. Transfer to a piping bag fitted with a large star tip. Gently squeeze and release the bag to create small stars covering the top and the out ring on the bottom of the cheesecake.