Blackberry cheesecake
We have a glut of blackberries every year and I don’t like to waste any so there will be a few recipes on my website that involve them. I do though leave enough for the wildlife visitors to enjoy too. I have put 100g blackberries in the recipe but it really doesn’t matter if you double this quantity, but if you do, add them to the top, not in the mixture itself as it will upset the balance and may not set.
Ingredients:
- 180g digestive biscuits
- 75g melted butter
- 180g Philadelphia cheese or similar
- 120ml double cream
- 1tsp vanilla essence
- 45g icing sugar
- 50g or more blackberries
For the topping:
- 50g + blackberries
- 25g icing sugar
- 1 tsp cold water
Method:
Crush the biscuits in a bowl and add the melted butter making sure all the biscuit crumbs are covered with the butter.
Tip the mix into a buttered tin and press down evenly with the back of a spoon so its nice and flat. Chill for 1 hour or do like I did and put it in the freezer for 10 minutes while you are preparing the next stages.
Wash all of the blackberries well and leave to drain.
Place the cheese, fresh cream icing sugar and vanilla essence into a bowl and beat until nice and thick but don’t overbeat!
Add 50g of the blackberries and do a quick whizz with the mixer until it turns a beautiful pinky purple, no added food colouring needed here!
Remove the base from the freezer and pile on the thick creamy pinky purple mixture evenly and put back in the freezer.
Next, blitz half of the blackberries ( a little hand blender is perfect for this) and add the icing sugar and 1tsp of cold water, then sieve. All you want to keep is the fruit juice.
Remove from the freezer and if it’s chilled enough, now is the time to remove the cake from the tin. I use a flexible one it makes life so much easier but it has to be firm to stay intact!
Pour the fruit purée over the cake and then add then top off with the last of the blackberries. Chill for an hour in the fridge before portioning.
