Baked Blackberry Cheesecake

You know when you go out blackberry picking you end up eating pretty much all of them and have nothing to show for it when you get home? As much as it is very hard to resist keeping any of the berries for later I thought it would be well worth the effort for a sort of hidden gem cheesecake. Beneath the pillowy layers of soft cheese you can find little bits of sweet, purple fruit. I didn’t have to save too many either as you only need a handful for this recipe. They do say that picking blackberries in October isn’t a good idea as the devil is meant to have peed on them. If you feel like living on the edge then by all means take the risk; if not, a quick trip to the shops should sort you out.
baked blackberry cheesecake allthatimeating (2 of 3)

You will need:
180g digestive biscuits
75g butter
600g cream cheese
220g caster sugar
150g sour cream
3 eggs
3 tbsp. plain flour
Large handful blackberries

Line the base of a 20cm spring form cake tin. Spring form is your friend for this.
Preheat an oven to 130C.
Crush the digestive biscuits in a bowl; I like to use the end of my rolling pin as it’s immensely satisfying. Melt the butter and mix this into the biscuits.
When the biscuits and butter are well combined press the mixture into the bottom of the cake tin and then chill in the fridge.
Whisk together the cream cheese and sugar then mix in the sour cream.
Add the eggs one at a time then add the flour.
Mix the blackberries into the cheese mixture then pour this onto the biscuit base. Smooth over the top of the cake.
Place into the oven and bake for 50 minutes. Turn the oven off and then leave the cake in the oven until the oven is cool.
Chill the cake overnight before removing it from the tin. It should pop right out but you can always run a knife around the edge to make sure.

baked blackberry cheesecake allthatimeating (1 of 3)

I am really rather pleased with how this cheesecake turned out. I donated a slice or two to some grateful family members who all agreed there was no point in ever buying a ready made cheesecake ever again. The texture is worlds away from any that I’ve had before and the mixture of creamy, tangy cake and juicy, sweet blackberries is wonderful. There was a fair amount of cheesecake for only two people so we enjoyed it over several days; if anything it got tastier. If you do decide to plunder the hedges for this and the devil has been weeing everywhere I think it’s worth the risk.

Comments

  1. says

    Your cheesecake is beautiful and looks perfect. I haven’t used digestive biscuits since I made Prince Williams favorite dessert. I had to go to a specialty store to find them but thought they tasted so great.

    My family would love this. Thanks for sharing.

  2. says

    Really spooky, I had thoughts of baked cheesecake in my head this morning, then read this! It looks wonderful with blackberries in. I’m always reluctant to pick blackberries in October too, always remember that saying, but lots of them still seem to taste good at the moment, maybe they’re late around here this year? Very tempted to live on the edge and pick some more for this.

  3. says

    This looks like the perfect cheesecake. I made some ricotta pancakes recently with blackberries in the batter, which were basically a pancake version of your cheesecake! Love the colours.

  4. says

    It’s my birthday next week Caroline, my treat to myself is usually chocolate cake. I never ever eat the stuff otherwise. This might be giving the chocolate cake a run for its money though.

    Looks like one slice will never be enough.

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  6. says

    Pretty cheesecake – bought cheesecakes can be very cloying. Wild blackberries are in a league of their own and I could eat a slice of your cheesecake now!

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