Prep Time: 15 mins Cook Time: 1 hour. Chill Time: 2 hours Total: 3hr 15 mins Yields: 8
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.
Indulge your loved ones with the ultimate creamy dessert designed to captivate your taste buds during late summer and early autumn
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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
For the base
125g (4 1/2oz) digestive biscuits
75g (3oz) butter, melted plus extra for greasing
For the Filling
500g (1lb 2oz) full-fat ricotta cheese
180g (6 1/2 oz) full-fat cream cheese
125g (4 1/2 oz) caster sugar
1 tablespoon plain flour
1 teaspoon vanilla extract
Zest of 1 lemon
Juice of 1/2 lemon
100ml (3 1/2 fl oz) pouring double cream
For the topping
800g (1 3/4 lb) blackberries
4 tablespoon icing sugar
2 teaspoon cornflour
200ml (1/3 pint) soured cream
- 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.
- 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
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Cook Time: 1 hour
- Category: Dessert