Lorraine Pascale serves up a memorable dessert of kids of baked ricotta cream cheese cheesecake with blackberries, blueberries and figs on How To Be A Better Cook.

Lorraine says: “This ricotta cream cheese cheesecake is baked to give it a lovely velvety and creamy texture.”

The ingredients are: 50g unsalted butter, 1 pack ginger nut biscuit, 150 ml double cream, 450g cream cheese, 200g rich ricotta cheese, 3 medium eggs, 125g caster sugar, 2.5 tbsp and the seeds of 1 vanilla pod.

For the topping: handful of blackberries, blueberries, 2 figs, each cut into 6 evenly-sized wedges
2 tsp icing sugar, sifted and handful fresh mint leaves (optional).

This recipe can be found in Lorraine’s book: How to Be a Better Cook available from Amazon UK now.