Coconut and Blackberry Cheesecake

Grease and line the sides of a 20.5cm springform cake tin with baking parchment. In a bowl, mix together the melted butter, bran flakes and 15g of the caster sugar. Empty into the prepared tin and spread evenly. Set aside.

Preheat oven to 150°C (130°C fan) mark 2. Put remaining caster sugar, the ricotta, yogurt, cornflour and eggs into a large bowl. Whisk together until smooth and combined. Carefully fold in 175g of the blackberries, then empty mixture into the tin and level the surface. Bake for 1¼hr or until just set. Cool in the tin, cover and chill for at least 2hr or overnight. Don't worry about any cracks - they'll be covered later. 

Remove cake from tin and put on a serving plate. Peel off paper and top with the remaining berries. Dust with icing sugar, slice and serve.