Lemon sherbet cheesecake recipe Recipe | Better Homes & Gardens Australia

Ingredients

• Base
• 50g almond meal
• 90g diced cold butter
• 50g caster sugar
• 150g plain flour
• 1 tsp lemon zest
• 1 tsp vanilla essence
• Filling
• 500g good-quality full-fat ricotta
• 150g cream cheese, at room temperature
• 150g mascarone, at room temperature
• 50g fromage frais or goat's curd (or extra 50g cream cheese)
• 220 raw caster sugar or caster sugar
• 4 large free-range eggs
• 1 ½ Tbsp cornflour
• 70ml juice and zest of ½ a large lemon
• 1 tsp vanilla extract
• 2 pinches sea-salt flakes
• Blackberry compote
• 300g fresh or frozen blackberries or blueberries
• 1 heaped Tbsp caster sugar
• 1 Tbsp water
• ¼ tsp cinnamon
• 1 tsp lemon juice
• Sherbet
• 2 tsp pure icing sugar
• 2 tsp citric acid