Made with recent blackberries, this Blackberry Cheesecake Recipe is creamy, fruity and a bit of bit tangy – it is your new fruity fave!
Whereas cheesecake is rarely out of season, Blackberries are in season from late summer season to early autumn, so that is the proper cheesecake to take you from a sizzling Summer season to a comfortable Autumn – similar to your favorite jumper.
This Blackberry Cheesecake can be an effective way to make use of up any leftover blackberries out of your summer season fruit choosing. If you have no in, seize a basket and head to the hedgerow!
This lovely baked cheesecake with deep purple hues is made with a biscuit base, recent blackberries and a cheesecake filling made with cream cheese, double cream and eggs, flavoured with vanilla extract and many recent blackberries.
It is a tremendous easy meeting with delightfully advanced flavours based mostly on true classics.
To make your cheesecake, you will first make the biscuit base by blitzing digestive biscuits (or graham crackers) in a meals processor and mixing them with melted butter. Then you definately’ll press right into a lined tin to type your base.
Now you are able to make the cheesecake filling, by mixing collectively the cream, cream cheese, eggs, flour and a contact of vanilla after which gently folding in chopped blackberries, stirring the combination ever so briefly so depart a swirled sample inside.
Lastly, you will pile the combination right into a tin, high with extra blackberries and bake!
As soon as your cheesecake is cooked and has had time to set in a single day, you’ll be able to serve it as a dessert after dinner and even take pleasure in a slice at brunch with a cup of espresso.
Blackberry Cheesecake can be nice for sharing at events, picnics and potlucks – everybody will like it!
As you’ll be able to see, this Blackberry Cheesecake recipe is tremendous straightforward to whip up! So in case you’ve picked too many blackberries, or simply fancy choosing some up from the native store, that is the proper manner to make use of them up!
The total recipe is under with loads of clear footage and directions. I hope you give it a strive!
Elements
For the biscuit base
- 300 g (10.6 oz) digestive biscuits (graham crackers)
- 100 g (3.5 oz) barely salted butter
To organize the blackberries
- 150 g (5.3 oz) blackberries roughly chopped
- 1 tbsp plain flour (all goal flour)
- 100 g (3.5 oz) blackberries halved
For the blackberry cheesecake filling
- 350 g (12.3 oz) mild cream cheese room temp
- 250 g (8.8 oz) common cream cheese room temp
- 175 g (6.2 oz) double cream (heavy cream) room temp
- 1 tsp vanilla extract
- 1 medium free vary egg yolk room temp
- 2 medium free vary eggs room temp
- 3 tbsp plain flour (all goal flour)
- 200 g (7.1 oz) caster sugar
Gear
Directions
Make the biscuit base
Preheat the oven to 170C (150C fan, 300F).
Blitz the digestive biscuits to a effective crumb within the meals processor and tip right into a bowl
Add the melted butter.
Stir to distribute the butter evenly, then tip the crumb right into a greased 23cm (9in) springform tin.
Press down firmly to create a good base.
Bake for five minutes solely, then put aside.
Make the blackberry cheesecake filling
Put the chopped blackberries in a bowl and add the tablespoon of flour.
Combine collectively.
Put the cream cheese, double cream, vanilla, eggs and egg yolk, caster sugar and flour in a bowl.
Whisk simply sufficient to mix – do not whisk too vigorously as you do not wish to introduce extra air bubbles.
Tip within the floured blackberries. Frivolously fold collectively, leaving the combination streaky.
Pour into your cheesecake tin, on high of the biscuit base.
Prime with the blackberries halves.
Bake
Bake for 1 hour or till set however nonetheless jiggly if gently shaken.
As quickly because it comes out of the oven, run a knife across the inside the tin. This stops the cheesecake from sticking to the perimeters and cracking as a it cools.
Permit to chill to room temperature, then cowl and chill within the fridge in a single day.
Serve
If you’re able to serve, run a knife across the inside the tin and unlock to launch the perimeters. It ought to then carry onto a board cleanly.
Slice with a pointy knife to serve, wiping between cuts for a neat end.
Get pleasure from you baked blackberry cheesecake!
Print this Blackberry Cheesecake Recipe
Blackberry Cheesecake Recipe
Made with recent blackberries, this Blackberry Cheesecake Recipe is creamy, fruity and a bit of bit tangy – it is your new fruity fave!
Servings: 12 slices
Elements
For the biscuit base
- 300 g (10.6 oz) digestive biscuits (graham crackers)
- 100 g (3.5 oz) barely salted butter
To organize the blackberries
- 150 g (5.3 oz) blackberries roughly chopped
- 1 tbsp plain flour (all goal flour)
- 100 g (3.5 oz) blackberries halved
For the blackberry cheesecake filling
- 350 g (12.3 oz) mild cream cheese room temp
- 250 g (8.8 oz) common cream cheese room temp
- 175 g (6.2 oz) double cream (heavy cream) room temp
- 1 tsp vanilla extract
- 1 medium free vary egg yolk room temp
- 2 medium free vary eggs room temp
- 3 tbsp plain flour (all goal flour)
- 200 g (7.1 oz) caster sugar
Directions
Make the biscuit base
-
Preheat the oven to 170C (150C fan, 300F).
-
Blitz the digestive biscuits to a effective crumb within the meals processor and tip right into a bowl.
-
Add the melted butter and stir to distribute the butter evenly.
-
Tip the crumb right into a greased 23cm (9in) springform tin. Press down firmly to create a good base.
-
Bake for five minutes solely, then put aside.
Make the blackberry cheesecake filling
-
Put the chopped blackberries in a bowl and add the tablespoon of flour. Combine collectively.
-
Put the cream cheese, double cream, vanilla, eggs and egg yolk, caster sugar and flour in a bowl.
-
Whisk simply sufficient to mix – do not whisk too vigorously as you do not wish to introduce extra air bubbles.
-
Tip within the floured blackberries. Frivolously fold collectively, leaving the combination streaky.
-
Pour into your cheesecake tin, on high of the biscuit base.
-
Prime with the blackberries halves.
Bake
-
Bake for 1 hour or till set however nonetheless jiggly if gently shaken.
-
As quickly because it comes out of the oven, run a knife across the inside the tin. This stops the cheesecake from sticking to the perimeters and cracking as a it cools.
-
Permit to chill to room temperature, then cowl and chill within the fridge in a single day.
Serve
-
If you’re able to serve, run a knife across the inside the tin and unlock to launch the perimeters. It ought to then carry onto a board cleanly.
-
Slice with a pointy knife to serve, wiping between cuts for a neat end.
Diet
Energy: 460kcal | Carbohydrates: 57g | Protein: 6g | Fats: 24g | Saturated Fats: 12g | Polyunsaturated Fats: 4g | Monounsaturated Fats: 6g | Trans Fats: 0.3g | Ldl cholesterol: 94mg | Sodium: 343mg | Potassium: 187mg | Fiber: 2g | Sugar: 39g | Vitamin A: 690IU | Vitamin C: 4mg | Calcium: 87mg | Iron: 1mg
* Word: dietary info is estimated, based mostly on publicly out there information. Nutrient values might fluctuate from these printed. Info on this web site shouldn’t be taken as medical recommendation. Cuisines determine the first area of inspiration for a dish.
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