Blackberry Feta Cheesecake is soft, velvety and lusciously creamy with a fresh bite to the flavour. The star ingredients – feta cheese and blackberry coulis – combine to create a spectacularly colourful dessert with an extra flavour dimension.
I’ve been wanting to make a purple dessert ever since passing by a patisserie window on holiday in Croatia, last summer. My eye was drawn to a fabulous looking purple tart. Unable to decipher the Croatian language, I couldn’t tell what the confection was, but the colour alone had my full attention. So I’ve paid homage to my holiday memory by creating a vibrant and flavourful baked Blackberry Feta Cheesecake.
Yes, you read that correctly – I have included a little feta in this sweet berry confection. Tangy and slightly salty in nature, feta is the ideal addition to the sweet and creamy qualities of cheesecake. And it is sensational alongside blackberries.
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My husband says that although it is still a creamy cheesecake, this baked Blackberry Feta Cheesecake is slightly less creamy than, say, a New York Cheesecake. He sees that as a very good thing. As for me, I have yet to find a cheesecake that I do not like. This one manages to be sweet, fruity, creamy and a little tangy too.
I rather enjoy keeping the inside of this cheesecake as a surprise. A golden crust forms around the edges of this cheesecake as it bakes, so when the top is decorated with almonds and cream, the true colour of this dessert is completely disguised.
Only when it is cut open and served does the dramatic beauty of this Blackberry Feta Cheesecake reveal itself. In all it’s technicolour glory.
Tips for Making Blackberry Feta Cheesecake
I really enjoy baking cheesecakes, because, on the whole, they are very simple. But there are a few specific things to bear in mind for this Blackberry Feta Cheesecake:
- The ingredients listed are sufficient for a deep 7-inch pan. The resulting cheesecake serves 8 people
- It is imperative to pass the feta through a medium – fine-meshed sieve. Doing so will take around 3 minutes but it will ensure that your cheesecake is smooth and silky without lumps of feta baked into it
- Fresh blackberries give a much more vibrant result than frozen blackberries – use fresh whenever you sensibly can
- Whole eggs act as a thickening agent in baked cheesecakes. But it’s the yolk that helps give the cheesecake that lovely smooth texture. For this reason, I’ve added 2 extra yolks to the batter
- One of the main reasons a cheesecake cracks is when too much air gets incorporated into the batter when mixed. During baking, the trapped air expands and forces the cheesecake to crack. To reduce this risk, beat the cream cheese and other ingredients really well to remove any lumps before adding the egg. It’s the egg that holds onto the air in the cheesecake batter. Once the egg goes in, mix enough to combine with the other ingredients thoroughly but do not over mix
- All cheesecakes should be cooked at a moderate temperature until the edges are firming up but the middle 2-3 inches are still wobbly. Follow your recipe instructions. Some recipes recommend removing from the oven once this stage has been reached. Others might suggest leaving it in the oven as it cools. Have faith – the cheesecake continues to cook as it cools down and will firm up nicely. Cool this cheesecake out of the oven
- Chilling the cheesecake once it has cooled is essential to ensure it sets properly. Leave it a minimum of 4 hours, longer if you can manage it. I like to remove my cheesecake about an hour before serving to take the chill off and to allow the flavours to come through
This cheesecake makes a bold statement at the dessert table. Don’t expect leftovers.
Make the Blackberry Coulis
Make the Cheesecake
Serving Size: 1
Amount Per Serving: Calories: 391 Total Fat: 30g Saturated Fat: 17g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 161mg Sodium: 329mg Carbohydrates: 23g Fiber: 2g Sugar: 16g Protein: 7g
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