Making a blackberry cheesecake has been on my to do list for many years although I could not find any recipe, so I used one I have tried and tested with other fruits as it is simple with little cooking involved. As we all know blackberries are in supply once a year but for those who go out and collect the berries and freeze them you can have a supply for many months ahead. This recipe is quite rich and I’m sure people will adapt this to their liking. I do hope you will enjoy even though initially some work in fruit preparation is required.
450g to 700g blackberries
50g to 75g caster sugar
2 teaspoons arrowroot powder
2 tablespoons water
400g to 500g ginger biscuits
50g to 75g butter
1 (250g) tub mascarpone cheese
150ml thickened cream
25g to 50g caster sugar
whipped cream to top, optional
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Blackberry Puree: In a saucepan over a medium heat combine the blackberries and sugar and cook gently until fruit breaks down and releases its juice, mashing occasionally to help the process along, about 15 to 20 minutes.
Spoon the mixture into a sieve and press through with the back of a spoon into a clean saucepan. Combine the arrowroot with the water then add to the blackberry puree and stir for 5 minutes, or until the puree has thickened. Set aside to cool.
Biscuit Base: Preheat the oven to 180 degrees C. Grease a 25cm extra deep loose bottomed flan dish.
Place the ginger biscuits into a plastic bag, press out the extra air and seal shut. Carefully run a rolling pin over the biscuits to break them into crumb. Transfer the crumb to a mixing bowl.
In a saucepan over a low heat, melt the butter then add to the ginger crumb and mix well. Spoon the crumb base into the base and sides of the prepared flan dish and apply pressure to pack tightly with the back of a wooden spoon.
Bake the base in the preheated oven for 10 to 15 minutes, until just browned. Remove from the oven and allow to cool fully.
Cheesecake: In a mixing bowl combine the mascarpone and cream then whisk until stiff peaks form, add extra sugar to taste if desired.
To Assemble: Spread half of the blackberry puree over the ginger biscuit base.
Spread the cheesecake mixture over the blackberry puree base. Over this spoon the remainder of the blackberry puree. Place in the fridge to chill for at least an hour.
Remove from the fridge, top with extra whipped cream if desired.
Alternative fruits are that can be used are numerous and obviously some whole fruits can be used to decorate on top of the finished cheesecake.