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My mum tells us that she can’t cook or bake. But when she makes a cheesecake we tend to disagree. My mum used to bake this cheesecake every summer when we ‘was kids’.
As she was a HUGE lover of blackberries and my dad was HUGE lover of cheesecake they were both happy. Which made us happy. A happy family covered in cheesecake.
Today I want to share it with you because I love you!
This cheesecake is utterly decadent. It tastes good at any time of year but especially if made now as blackberries are in season. It is one of those recipes that has been in my family for a long time and I have very fond memories of eating it.
Note: For best results this cheesecake should be chilled in the fridge overnight before eating.
What you will need:
For the cheesecake base -
- 14 digestive biscuits (large)
- 80g unsalted butter
- 1tsp vanilla essence
For the cheesecake filling -
- 500g cream-cheese (go for full fat for fuller flavour!)
- 200ml double cream (lightly whipped)
- 2 large free range eggs
- 120g caster sugar
- 2 tblsp plain flour
- The zest of 3 limes
- 2 tsp fresh lime juice
For the topping -
- 450g fresh blackberries
- 2tbsp caster sugar
Pre-heat your oven to 150c
For the cheesecake base.
- Start by whizzing the digestive biscuits in a food processor until they resemble a fine breadcrumb consistency.
- Then empty them into a large bowl.
- Melt the butter in a pan over a low heat and add the vanilla.
- Pour the vanilla butter over the digestive crumbs and stir, allowing the butter to be absorbed into the biscuits crumbs.
- Line a 9inch round pie dish with parchment paper (I like to use parchment paper as this ensures that the baked cheesecake will not stick to the dish when it is time to remove it), and empty the digestive mix into it.
- Use the back of a spoon to pack the mixture down evenly over the base of the pie dish, thus creating the cheesecake base.
- Pop the cheesecake base into the oven and bake for approximately 15 minutes.
- Remove from the oven and allow to cool completely but still in the pie dish.
For the cheesecake filling.
- Take the limes and zest all three of them!
- Crazy lime taste is added by doing this and makes it almost too delicious to bear!
- Set the limes to one side ( as we’ll be juicing them) and the zest to another!
- Using a food mixer lightly whip the cream until it forms soft peaks, then remove from the mixer and place into a separate bowl.
- Next, add the cream cheese, sugar, eggs, 2 teaspoons of lime juice from one of the limes and the lime zest to the same mixing bowl you whipped the cream in.
- Change to the paddle attachment & beat until soft and smooth.
- These two stages are done separately to avoid curdling of the double cream.
- Then add the whipped cream and and mix slowly until combined with the rest of the ingredients – ten seconds max. Do not over mix.
- Pour the cheesecake filling evenly over the cooled cheesecake base and use a pallet knife if required to spread the mixture flat.
- Return to the oven and bake for one hour.
- Once removed from the oven allow the cheesecake to cool completely and then cover the dish with cling-film and place in the fridge to chill overnight.
For the blackberry topping.
- Wash the blackberries thoroughly before adding them to heavy bottomed pan with the sugar.
- Stir the blackberries and sugar gently over a low heat. This will soften the blackberries ever so slightly as well as helping the sugar the macerate into the fruit for extra sweet taste!
- Remove from the heat and allow the blackberries to cool.
- Remove the cheesecake from the fridge and transfer onto a cake stand.
- Spoon the blackberries evenly over the top of the cheesecake.
- Serve immediately and you can guarantee it won’t last long.
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