RECIPES

Allan’s Baked Blackberry Cheesecake

This is a never-fail cheesecake. Bake it, and watch the compliments flow! It has no additives, and is food for the soul. This dish serves 14 – 16 slices.

INGREDIENTS

Base:

  • 210g Marie or Tennis biscuits, crushed (430ml)
  • 100g granulated sugar (80ml)
  • 30ml cream
  • 60g butter, melted (60ml)

Topping:

  • 120g granulated sugar (150ml)
  • 45g cornflour (100ml)
  • 80ml water
  • 400g blackberries or mulberries
  • Juice of ½ lemon
  • 10g butter (10ml)

Filling:

  • Juice and rind of l lemon
  • 300 ml cream
  • 400 g cream cheese (2 x packets)
  • 250 g mascarpone cheese or crème fraiche
  • 120 g granulated sugar (150 ml)
  • 5 ml vanilla essence or 1 vanilla pod, seeds scraped out
  • 3 extra-large eggs
  • 100 g blackberries or mulberries, lightly crushed

METHOD

  1. Preheat oven to 190ºC/170ºC fan/Gas mark 5.
  2. Grease a 26 cm spring form pan with melted butter or margarine, line base with a 26 cm baking paper circle; grease the paper.
  3. Base: Mix together crushed biscuits, sugar and cream, using a Kenwood mixer or food processor; add in melted butter and mix well together.
  4. Press into prepared pan only on the bottom, not on the sides of the tin. Set aside.
  5. Filling: Add lemon juice to cream, stir, and set aside.
  6. Mix cream cheese and mascarpone cheese lightly with balloon whisk in Kenwood food mixer; add in sugar and vanilla.
  7. Add beaten eggs one by one. Be careful not to over-beat.
  8. Add 300 ml soured cream. Gently fold in lemon rind, blackberries or mulberries. Pour over biscuit base.
  9. Bake for 45 – 50 minutes. There will be a skin over the cheesecake. The mixture will have set, but be slightly wobbly in the centre. Cover with aluminium foil.
  10. Switch off oven, allowing cheesecake to remain in the oven for a further 20 – 30 minutes, if possible.
  11. Allow to cool. Do not refrigerate at this point.
  12. When totally cold (about 3 hours), remove from baking tin. Use a large knife to separate the base from the paper. Slide off onto a serving plate.
  13. Topping: Blend sugar and cornflour in a heavy saucepan; mix well.
  14. Add water and mix.
  15. Add 125 g berries into cornflour mixture. Cook over medium heat. Crush berries with a potato masher.
  16. Cook until transparent and thickened; add remaining berries, lemon juice, and butter. Boil again until thick, about 1 minute.
  17. Allow topping to cool slightly. Pour topping over and redistribute berries.

Variations
• For a different topping, use 200g blackberries / mulberries or berries and 200g white chocolate. Gently melt white chocolate with 80 ml cream, pour over top of cooled cheesecake; arrange mulberries or berries on top.
• Make a Raspberry Cheesecake by adding (in step 8) 100 g crushed fresh raspberries into the mixture with the sour cream. Cover baking tin with aluminium foil when finished baking; cool naturally. Serve with 200 g fresh raspberries on top and dust with sifted icing sugar.

Tips
• If a few cracks appear on the surface when cold, take a palette knife or spatula and gently smooth the surface into the cracks, smooth over the top to even out.
• Keeps for at least 7 days in the refrigerator.
• Freezes well, best to cut into portions and then open-freeze before covering. Keeps for three months in the freezer.