Baked blackberry cheesecake
Great British blackberries are a true sign of late summer/early autumn and they're at their best right now, so Leon Ockenden is here to show us how he uses them in his baked blackberry cheesecake.
Ingredients
For the cheesecake
175g ginger biscuits75g melted butter175g blackberries450g cream cheese150g caster sugar1 tsp vanilla extract4 medium sized eggs, lightly beaten
For the topping
1 grated medium sized British apple85g Blackberries40g sugarDash of calvadosDash of Water1tbsp cornflour2tbsp water
Reserve a handful of blackberries for decoration
7 inch base lined spring form tin
Method
For the cheesecake
Whizz the biscuits in a food processor or bash them in a bag and combine with the melted butter and press into the bottom of a greased and base lined spring form tin
Chuck the blackberries evenly on the biscuit base
Beat the cream cheese, sugar and vanilla extract together and gently add the eggs - mix until smooth and creamy
Pour into the tin and bake at 180 degrees for 50mins - the middle should have a slight wobble
Whilst baking make a sauce/topping for the cake.
For the topping
In a small pan bring the apples, blackberries, sugar and brandy to the boil
Mix the cornflour and water together and add to the boiling mix - simmer for 1 minute and set aside to cool
When the cake comes out of the oven - cool for ten minutes in the tin before running a knife around the edge
When cool, spread the topping on top and dust with icing sugar, serve at room temperature
TIP: Why not experiment with different biscuits and cookies of your liking for the base.