Blackberrry Cheesecake
This blackberry 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.
Servings: 8
Calories: 523kcal
Ingredients
- 300 g/ 10 ½oz Fresh blackberries
- 4 teaspoon Icing sugar (confectionary sugar)
- 150 g/ 5 oz Digestive biscuits (graham crackers make a good substitute)
- 75 g/ 3 oz Butter
- 300 g/ 10 ½ oz Cream cheese (e.g Philadelphia)
- 125 g/ 4 ½oz Feta cheese
- 2 Whole eggs (large, free range)
- 2 Egg yolks (large, free range)
- 100 g/ 3 ½oz Caster sugar
- ¾ teaspoon Vanilla extract
- 200 ml/ ⅘ cup Double (heavy) cream
- 2 tablespoon Almond flakes
Instructions
Make the Blackberry Coulis
- Reserve 12 blackberries for decoration and put the rest in a pan with the icing sugar
- Cook gently until the blackberries soften and break down, stirring frequenty
- Pass through a metal sieve, pushing all the liquid and flesh through using the back of a spoon. Discard the pips
- Allow to cool completely
Make the Cheesecake
- Preheat the oven to 170C/ 325/ GM 3 then grease & line the bottom and sides of a deep 7-inch loose-bottomed baking tin with baking parchment. The neater you can line the tin, the neater the shape of the cheesecake will be once baked
- Crush the biscuits: either pulse in a food processor or put into a plastic bag and bash with a rolling pin until they resemble breadcrumbs
- Melt the butter in a small saucepan and tip in the crushed biscuits. Stir until thoroughly combined, then pour out into the baking tin and flatten across the bottom. Press down firmly using the back of a metal spoon and bake for 10 minutes. Set aside
- Put the cream cheese into a medium-sized mixing bowl and beat with a balloon whisk until smooth
- Pass the feta cheese through a medium fine-mesh sieve, using the back of a spoon to force it through. Doing this will ensure it is more easily and smoothly blended into the cheesecake
- Beat the feta into the cream cheese, followed by the sugar. Continue to whisk until the mixture is nice and smooth again
- Add the eggs and yolks. Continue to whisk until the mixture is nice and smooth again but do not over mix it
- Pour the cheesecake batter carefully over the top of the biscuit base and bake for 35-40 minutes until the internal temperature of the cheesecake reaches 65C/ 149F. If you do not have a food thermometer, bake until the cheesecake is firm around the edges but the centre still has a good wobble and is not set completely
- Remove from the oven and let cool completely. Cover and refrigerate for at least 4 hours to allow the cheesecake to set
- Just before serving, whip the cream until it just holds its shape and use to pipe 12 rosettes around the edge of the cheesecake. Top each with a small drizzle of the reserved coulis and a fresh blackberry. Scatter the almond flakes into the centre of the cheesecake and dredge with a little icing sugar. Serve
Nutrition
Calories: 523kcal | Carbohydrates: 35g | Protein: 10g | Fat: 39g | Saturated Fat: 21g | Cholesterol: 199mg | Sodium: 479mg | Potassium: 212mg | Fiber: 3g | Sugar: 23g | Vitamin A: 1376IU | Vitamin C: 8mg | Calcium: 169mg | Iron: 2mg