Blackberry Cheesecake
This easy blackberry cheesecake with graham cracker crust combines creamy no bake cheesecake with a tangy blackberry topping that's great for summer.
Equipment
- Spring form cake tin, 7" x 2.5" (18cm x 6.5cm)
- Electric hand beaters or stand mixer
- food processor
Ingredients
For the cheesecake base
- 2 & ⅓ cups (250gms) Graham cracker crumbs
- 1 stick (½ cup/ 115gms) unsalted butter
For the cheesecake filling
- 2 x 8 ounce tubs (450gms total) full fat cream cheese
- ½ cup (110gms) granulated white sugar
- 1 & ½ teaspoons vanilla essence
- 1 tablespoon lemon juice
- 1 cup (250mls) thickened cream
For the blackberry topping and decoration
- 3 cups (1 lbs/450gms) blackberries
- ⅓ cup (75gms) granulated white sugar
- 1 tablespoon fresh lemon juice
- 2 teaspoons corn flour
- 12 blackberries, for decoration
Instructions
To make the cheesecake base
- Line the springform cheesecake tin with parchment paper.
- Break the graham crackers into smaller pieces and blitz briefly in a food processor into crumbs.
- Melt the butter by adding to a microwave proof bowl and microwave for a minute or two, or in a pot on the stove.
- Pour the butter into the cookie crumbs and mix until it resembles fine bread crumbs.
- Pour into lined tin and press down to form the base. Do not press to firmly or your base may become to hard.
- Chill in fridge for at least one hour and up to overnight.
To make the cheesecake filling
- NB Make sure your cream cheese is at room temperature.
- Beat the room temperature cream cheese briefly to soften it. Add the lemon juice, sugar and vanilla to the room temperature cream cheese and beat on low until combined and the sugar has all dissolved.
- In a separate bowl whip the cream until firm peaks form. Gently fold the whipped cream into the cream cheese mix until well combined.
- Put the cheesecake filling onto the prepared base and smooth down. Chill in the fridge for at least four hours, preferably overnight.
To make the blackberry coulis topping
- Put the blackberries in a tall jug you can use an immersion blender in. Blend the blackberries. Strain the blended blackerries.
- Add the blitzed, strained blackberries to a small pot. Squeeze and add the lemon juice. Add the sugar and corn flour and mix well.
- Bring the coulis to a boil, then reduce to a simmer. Simmer for approximatly fifteen minutes, stirring frequently, until the sauce has reduced and thickened. The coulis will thicken more as it cools.
- Remove from the heat, allow to cool and then chill in the fridge until ready to serve the cheesecake.
To assemble the cheesecake
- NB the blackberry topping is best added just before serving the cheesecake.
- Remove the cheesecake from the springform pan and carefully peel the parchment paper. Smooth the sides of the cheesecake with a spatula.
- Use a large sharp knife to carefully seperate the base of the cake from the parchment paper and transfer it to a serving plate or board.
- Just before serving pour the delicious blackberry coulis, top with fresh blackberries and you're done! Delicious!
Notes
Cake size:
I used a 7" x 2.5" (18cm x 6.5cm) as I like my cheesecake nice and tall with a deep cookie base. You can use a wider springform tin if that's what you have. Your cheesecake will be flatter but it will still be delicious!
Ingredients:
Blackberries: This recipe works equally well with fresh or frozen blackberries. You may need to taste and adjust the amount of granulated sugar in the blackberry topping as berries can vary in their sweetness.
Cornflour: is optional but really helps thicken the blackberry topping and prevent it from seeping over the edge of the cheesecake. It can also help stop the topping making the underlying cheesecake too soft. Be sure to cook the topping for long enough to cook out the floury taste.
If you would prefer not to use cornflour I recommend cooking down the topping untill the desired thickness is reached.
Storage:
In the fridge:
Without the blackberry sauce this cheesecake will store well in a covered container in the fridge for up to three days. If you are only going to eat a few slices at a time I recommend slicing and then adding blackberry sauce to each piece as you go.
In the freezer:
Without the blackberry sauce on top the individual slices or the whole cake wrapped and frozen for up to two months, but best eaten within a month for better taste and texture.
The blackberry sauce can be frozen separately. I recommend freezing it in ice cubes so you can remove individual servings for each slice of cheesecake!
Nutrition
Calories: 419kcalCarbohydrates: 69gProtein: 6gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 27mgSodium: 360mgPotassium: 239mgFiber: 6gSugar: 36gVitamin A: 503IUVitamin C: 16mgCalcium: 81mgIron: 3mg
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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