The Mary Berry Blackberry Cheesecake is a creamy dessert perfect for late summer and early autumn. Topped with fresh blackberries or frozen ones when they’re not in season, it captures the essence of the seasons, making it a versatile and flavorful treat for family and friends.
Prep: 15 mins Total: 3 hr 15 mins Yields: 8
Indulge your loved ones with the ultimate creamy dessert designed to captivate your taste buds during late summer and early autumn
RELATED:
- Mary Berry Apple and Blackberry Crumble
- Mary Berry Blackberry and Apple Crumble Tart
- White Chocolate Amaretto Cheesecake
Why you’ll like it
There are several reasons why you’ll fall in love with this Mary Berry Blackberry Cheesecake:
- The combination of creamy ricotta and tangy blackberries creates a perfect balance of flavours.
- The homemade blackberry coulis adds a touch of elegance and enhances the overall taste.
- The buttery biscuit base provides a satisfying crunch to complement the creamy filling.
- This recipe is easy to make and requires simple ingredients that are readily available.
- It’s a show-stopping dessert that will impress your guests at any gathering or special occasion.
Mary Berry Blackberry Cheesecake with Ricotta
Ingredients
For the base
- Digestive biscuits – 125g (4 1/2oz) digestive biscuits
- Butter – 75g (3oz) butter, melted plus extra for greasing
For the cheesecake mix filling
- Ricotta cheese – 500g (1lb 2oz) full-fat ricotta cheese
- Cream cheese – 180g (6 1/2 oz) full-fat cream cheese
- Caster sugar – 125g (4 1/2 oz) caster sugar
- Eggs – 2 eggs
- Flour – 1 tablespoon plain flour
- Vanilla extract – 1 teaspoon vanilla extract
- Lemon zest – Zest of 1 lemon
- Lemon juice – Juice of 1/2 lemon
- Double cream – 100ml (3 1/2 fl oz) pouring double cream
For the blackberry coulis and decoration
- Blackberries – 800g (1 3/4 lb) blackberries
- 4 tablespoons icing sugar
- Cornflour – 2 teaspoons cornflour
- Soured cream – 200ml (1/3 pint) soured cream
How to make Mary Berry blackberry cheesecake
- Preheat the oven and line the tin. Preheat your oven to 160°C/140°C Fan/Gas 3 and prepare a 20cm (8in) loose-bottomed or springform tin by greasing and lining it.
- Prepare the base. Begin by crushing the biscuits into crumbs using a rolling pin, then mix them with the melted butter and spoon the mixture into the base of the tin. Press it down firmly and let it chill in the fridge.
- Prepare the cream cheese mix. Combine the ricotta and cream cheese in a bowl, gently whisking until smooth. Add the rest of the filling ingredients and continue mixing slowly until you achieve a smooth, silky consistency.
- Assemble. Pour the filling over the biscuit base, spreading it evenly to the sides.
- Bake. Bake in the preheated oven for about 1 hour, until slightly golden and set in the middle. Allow it to cool in the oven for 1 hour before transferring to the fridge to chill.
- Prepare the blackberry coulis. Puree the blackberries using a food processor, then strain the puree into a bowl. Mix in the icing sugar and cornflour, and transfer the mixture to a saucepan. Heat over low heat, stirring gently until it thickens to coat the back of a spoon. Let it cool.
- Decorate. Spread the soured cream over the chilled cheesecake, drizzle a few teaspoons of the blackberry coulis over the top, and create a decorative swirl pattern.
- Serve. Serve alongside the remaining coulis for an exquisite dessert experience.
Tips
- Make sure to chill the cheesecake in the fridge for at least a few hours before serving to allow it to set properly.
- For a smoother texture, strain the blackberry puree before mixing it with the icing sugar and cornflour.
- Feel free to adjust the sweetness of the blackberry coulis by adding more or less icing sugar according to your taste.
- To create a decorative swirl pattern, use a spoon or a piping bag to drizzle the blackberry coulis over the soured cream topping.
Variations
- For a gluten-free version, use gluten-free digestive biscuits or almond meal for the base.
- Experiment with different berries such as raspberries or blueberries for a variation in flavour.
- Add a hint of spice by incorporating a pinch of cinnamon or nutmeg into the biscuit base.
- For a boozy twist, soak the blackberries in a splash of liqueur before pureeing them.
How to serve Mary Berry blackberry cheesecake
This Mary Berry Blackberry Cheesecake is best served chilled. Here are some serving suggestions:
- Garnish each slice with fresh blackberries and a sprig of mint for an elegant touch.
- Serve alongside a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
- Pair it with a cup of hot coffee or a refreshing glass of iced tea for a delightful dessert experience.
Storing Mary Berry Blackberry Cheesecake
Store any leftover cheesecake in an airtight container in the refrigerator for up to 3 days. The flavours will continue to develop, making it even more delicious with time.
You might like more…
MORE BLACKBERRY DESSERTS:
OTHER CREAM CHEESE DESSERTS:
- Lemon Crumble Cake
- Mary Berry Tiramisu Cake
- Pioneer Woman Ice Cream Pie
- Mary Berry Banana Cake with Cinnamon Cream Cheese Frosting
Mary Berry Blackberry Cake with Ricotta
The Mary Berry Blackberry Cheesecake is a creamy dessert perfect for late summer and early autumn. Topped with fresh blackberries or frozen ones when they're not in season, it captures the essence of the seasons, making it a versatile and flavorful treat for family and friends.
Ingredients
For the base
- 125 g 4 1/2oz digestive biscuits
- 75 g 3oz butter, melted plus extra for greasing
For the Filling
- 500 g 1lb 2oz full-fat ricotta cheese
- 180 g 6 1/2 oz full-fat cream cheese
- 125 g 4 1/2 oz caster sugar
- 2 eggs
- 1 tablespoon plain flour
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Juice of 1/2 lemon
- 100 ml 3 1/2 fl oz pouring double cream
For the topping
- 800 g 1 3/4 lb blackberries
- 4 tablespoon icing sugar
- 2 teaspoon cornflour
- 200 ml 1/3 pint soured cream
Instructions
- Preheat your oven to 160°C/140°C Fan/Gas 3 and prepare a 20cm (8in) loose-bottomed or springform tin by greasing and lining it.
- Begin by crushing the biscuits into crumbs using a rolling pin, then mix them with the melted butter and spoon the mixture into the base of the tin. Press it down firmly and let it chill in the fridge.
- Combine the ricotta and cream cheese in a bowl, gently whisking until smooth.
- Add the rest of the filling ingredients and continue mixing slowly until you achieve a smooth, silky consistency.
- Pour the filling over the biscuit base, spreading it evenly to the sides.
- Bake in the preheated oven for about 1 hour, until slightly golden and set in the middle.
- Allow it to cool in the oven for 1 hour before transferring to the fridge to chill.
- Puree the blackberries using a food processor, then strain the puree into a bowl.
- Mix in the icing sugar and cornflour, and transfer the mixture to a saucepan.
- Heat over low heat, stirring gently until it thickens to coat the back of a spoon. Let it cool.
- Spread the soured cream over the chilled cheesecake, drizzle a few teaspoons of the blackberry coulis over the top, and create a decorative swirl pattern.
- Serve alongside the remaining coulis for an exquisite dessert experience.
Notes
- You can prepare the cheesecake and coulis a day in advance. Add the topping just before serving.
- The cheesecake also freezes well without the topping