Kenwood Chef Kitchen Machine or Kenwood k-Mix Stand Mixer
K-Beater bowl tool
Pyrex Non-Stick 26cm Springform Cake Tin,
Preheat the oven to 140°C, 300°F, Gas Mark 2. Melt the butter in a small saucepan and stir in the biscuits until well blended. Spoon into the base of a Pyrex Non-Stick 26cm Springform Cake Tin, pressing down well. Chill.
Place the ricotta, cream cheese, crème fraîche and caster sugar in the Kenwood kMix bowl, fit the K beater and beat on speed min for approx. 1 minute, until well blended. Add the Vanilla Extract, lemon rind and juice, eggs and cornflour and beat on speed min for 1 minute, then increase to speed 1 for 1 minute, until well blended. Pour into cake tin and bake for 2 hours. Turn off the heat and allow cheesecake to cool completely in the turned off oven. Chill overnight.
Sieve the blackberries and stir in the honey, Cointreau® and blueberries.