300g Maltese mulberries (Ċawsli)
1kg ricotta6 large eggs
2 tbsps cornflour
200g caster sugar or equivalent in stevia
the seeds of a vanilla bean
pinch of salt, zest of a lime
Preheat oven to 160°C and line a springform cake tin with baking parchment.
Beat the ricotta with an electric mixer and add the eggs one by one. Add the other ingredients with electric whisk until it starts to come together.
Use a 21cm-loose bottomed tart dish and prepare it with baking spray. Pour the batter into the tart tin and place the mulberries on top of the batter then bake it in the oven for 45 minutes. Turn off the oven and leave to cool completely in the oven. Chill before slicing and serving.
Lea’s tip: Wash the berries just before you use them. Do not soak in water but place them in a colander and gently splash them with water. Place them on a plate and cover with kitchen towel and leave in the fridge until you make your cheesecake.
Source: A slice of baked cheesecake in today’s Sunday Times