Jewish Blackberry Cheesecake

    5 hours 30 minutes

    This berry cheesecake is great for shavuot or any occasion. Using cream cheese, cottage cheese, cherry brandy and fresh berries we have a delicious cheesecake.

    63 people made this

    Serves: 10 

    • 30 plain sweet biscuits, crushed
    • 90g butter, melted
    • 500g cream cheese, softened
    • 3/4 cup (150g) white sugar
    • 2 tablespoons plain flour
    • 2 teaspoons vanilla essence
    • 1 cup (230g) cottage cheese, creamed
    • 1/4 cup (60ml) cherry brandy
    • 3 eggs
    • 3 1/2 cups (500g) fresh blackberries
    • 1 tablespoon cherry brandy
    • 1 tablespoon white sugar

    Preparation:30min  ›  Cook:1hour  ›  Extra time:4hours chilling  ›  Ready in:5hours30min 

    1. In a medium bowl, stir together biscuit crumbs and butter. Press the mixture into the bottom and 4cm up the sides of an 20cm springform tin. Set aside.
    2. In a large bowl, stir together cream cheese, 3/4 cup sugar, flour and vanilla. Beat with an electric mixer on low speed until smooth. Set aside. Place cottage cheese in a blender or food processor. Blend until smooth. Stir into cream cheese mixture. Stir in the 1/4 cup cherry brandy. Beat in eggs on low speed just till combined. You do not want do incorporate too much air into the batter.
    3. Preheat the oven to 190 degrees C. Pour half of the cheese mixture into the biscuit-lined tin. Spread 1 cup of the fruit on top. Top with remaining cheese mixture and 1/2 cup of the fruit. Place in a shallow baking pan in the preheated oven.
    4. Bake for 40 to 45 minutes or until centre appears nearly set when shaken. Cool on a wire rack for 15 minutes. Loosen sides. Cool completely on wire rack. Cover and chill for at least 4 hours or until ready to serve.
    5. For topping, in a medium bowl combine remaining 2 cups fruit, 1 tablespoon cherry brandy and 1 tablespoon sugar. Cover and chill for up to 2 hours. To serve, cut cheesecake into wedges. Top each serving with fruit topping.

    Check Your Berries

    When using fresh blackberries in a kosher diet, do not forget to clean and inspect your berries for bugs.

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    Reviews in English (49)


    I found this recipe while looking for a dessert to enter in our company's annual blackberry contest featuring many entries of delectable blackberry treats and blind-judged by several different "higher-ups" in the company. This recipe was very easy to make in steps. I was able to whip this up while I also cooking dinner, caring for our demanding toddler, etc. Made crust first, put in the fridge. Then, the next time I had a breather, I whipped up the filling. Filling sat for a bit before I could put it all together and throw in the oven. I made a mistake on the crust and melted 8 tbsp (a whole cube) of butter instead of 6. I had already added the crushed wafers to the butter, so I just crushed up and added more wafers until the consistency was right. I ended up using a total of 53 wafers. It turned out very well. I used small-curd cottage cheese and it blended smooth easily. I substituted orange juice for the brandy. I also used frozen blackberries, which I would not recommend. It was a lot of extra work to get them dry enough to use. Plus, they were sour and not as big and juicy and sweet as the fresh ones I could have picked on our hill (I should have sent the kids out to pick them!). I used the 8" springform pan - but next time I would use the 9", because the cake did not get as done as I wanted it to in the center. I baked it at 375 deg. for 57 minutes! I'm pleased to say that this cheesecake was awarded the second place prize in the contest! Enjoy!  -  22 Aug 2005  (Review from Allrecipes USA and Canada)


    I have made this recipe at least a couple dozen times. It is my standby when bringing a dessert to a gathering, and is so popular with family and friends that it is requested often. The texture is amazingly silky and light! The flavor is lovely whether I use cherry brandy or kirsh. My favorite fruit choices for this are sour cherries or blackberries, and I often put a sour cream and sugar layer over the top just before the fruit topping, which tastes as great as it looks. I sometimes make it with a graham cracker crust just for variety. Fabulous!  -  08 Jan 2007  (Review from Allrecipes USA and Canada)


    Great recipe. I put the berries in a blender with some sugar then swirled it into the filling. Came out wonderful!  -  12 Dec 2001  (Review from Allrecipes USA and Canada)