You will need:
180g digestive biscuits
600g cream cheese
220g caster sugar
150g sour cream
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.
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.