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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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Cheesecake is my favourite thing to make – will try this one as I have never done a blackberry topping. It looks and sounds amazing!
All your recipes look amazing
You guys really make such delicious looking food – I wish my presentation was as good as yours!
WOW
That really does look delicious – what a fab recipe. Can’t wait to try it.
Decadent indeed!!!!!!
I can not wait to try this recipe out – it looks so scrummy.
Nom Nom Nom……
I am soooooooo going to make this at the weekend!
My cheesecake has just been put in the fridge to set so I can have this tomorrow night! Yum Yum Yummy!
Right, I better get out and pick some blackberries so I can make this bad boy of a recipe!
Photo’s look great Cherry
OMG!!!! That looks amazing!
Love that Cherry. Will be making that as I have masses of blackberries in the garden
ohmygoodnessgracious! This looks divine. Running to the market as we speak!
I still have another 4 hours at work until I can go home (via the shops) to make this! It looks amazing
My mouth is watering at these pictures!
I love cheesecake so much!!
These pics look so good
Ooooh I have to try this: I haven’t had cheesecake in years because they don’t make wheat-free ones but with a recipe like this I can make my own with wheat-free biscuits *yum*
Ohhhhhhh I can’t wait to try and make this!!!! The only problem is stopping myself eating all the blackberries before they go on the cheesecake!
I’m not surprised it didn’t last long – it looks DELICIOUS!!!!!!!
There are LOADS of blackberries growing at the bottom of my garden but some of them aren’t quite ready – fingers crossed they will be for this weekend so I can make this!
My mums ‘signature’ dessert is a cheesecake – a pineapple & kiwi. I might show her this recipe & get her to make it & it looks so good!
Hi Cherry.
You look great in these pics! Your photo’s look amazing & this cheesecake looks really delicious!
Thanks for the recipe!
Cheesecake is my favourite dessert in the whole world!! Can’t wait to try this one for this weekend.
Katy
Ohhhhhhh I love anything with blackberries!!!
It looks great!
This looks too good for words!
So thats the other half making the Bruschetta and this cheesecake tonight then!
Hi Cherry & Team
I’ve just found your site via Flickr and I love it! Your photo’s are gorgeous and this cheesecake looks amazing.
Keep up the great work!
Liz
This looks delicious!!
The kids have been sent out with tubs to pick blackberries so then I can make this!!
Hi Cherry & gang!
It looks utterly delicious!
I love it when Blackberry season finally arrives. I just made a Blackberry & Apple crumble but will have to try this recipe next time : )
Love Gemma x