Blackberry cheesecake
Treat family and friends to this creamy dessert in late summer and early autumn. It’s topped with fresh blackberries – or use raspberries during the summer months
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Prep:15 mins
Cook:1 hrs 20 mins
plus overnight chilling - Serves 8
- Easy
Nutrition per serving
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kcal 651
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fat 47g
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saturates 27g
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carbs 44g
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sugars 0g
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fibre 1g
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protein 11g
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salt 1.17g
Ingredients
- 150g digestive biscuits
- 50g ground almonds
- 100g butter melted
- 700g soft cheese
- 220g granulated sugar
- 1 tbsp vanilla extract, plus 1 tsp
- 3 eggs
- 250g blackberries, plus a handful to serve
- 250g soured cream
- a few mint leaves, to serve
Method
Heat the oven to 180C/160C fan/gas 4. Mix the crushed biscuits with the almonds and butter, then press the mixture into the bottom of a 18-20cm cake tin, lined with baking parchment. Bake for 15 mins, then cool completely until the crust firms up. Reduce the oven temperature to 140C/120C fan/gas 1 and place a baking tray filled with water at the bottom of the oven.
Beat the soft cheese with 200g of the sugar. When fully combined, stir in the vanilla extract and beat in all the eggs, one at a time. Finally, stir in the soured cream.
Whizz the blackberries in a blender and pour through a fine sieve, discarding the seeds. You should be left with about 60ml of blackberry purée. Mix in 1 tsp vanilla extract and the remaining sugar, then set aside. Pour half of the cheesecake mixture onto the crushed biscuit base and drizzle over half of the blackberry purée. Use a skewer to create a 'blackberry swirl'. Repeat with the remaining half of the mixture and blackberry purée.
Bake the cheesecake for 50 mins-1 hr or until the edges are firm and the centre still wobbles. Turn off the oven, open the door slightly and let the cheesecake cool inside until nearly cold. Then take it out, leave to cool completely and put it in the fridge overnight. Scatter over a handful of fresh blackberries and a few mint leaves to serve. Will keep chilled for up to three days.
