Food | STYLE


Blackberry cheesecake


This is a wonderful way to celebrate the bounty of our autumnal hedgerows and adds a special touch to any fami ly occasion or Sunday lunch


By Cara Watson, of Gladys May Cakery Photo Megan Clark


Ingredients


For the base: 85g digestives


40g gingernut biscuits 50g melted butter 1½ tbsp sugar ½ tsp cinnamon powder


For the filling: 675g cream cheese 170g caster sugar 1½ tbsp cornflour 3 eggs plus 1 egg yolk 100g blackberries 90ml double cream 1 tsp vanilla extract Zest of 1 lemon


For the blackberry compote: 200g blackberries 200g sugar


2 tsp lemon juice


Method


Crush the biscuits together to a sandy consistency, stir in the sugar and cinnamon and add melted butter, then transfer to a lined 7” springform tin and press into the base until evenly spread.


Bake at 180c for 9 minutes, then cool. Wrap the tin in foil, making sure it covers the base and edges, and set aside.


In a mixer, beat together the cream cheese and sugar, then add the cornflour and eggs and continue to beat until smooth. Crush the blackberries with a fork and drain some of the excess liquid off, then add to the mix along with the cream, lemon zest and vanilla and beat together. Pour this onto the cooled base and bake at 220c for 10 minutes, then turn down to 110c and bake for one hour. Turn off the oven, open the door and leave the cheesecake to cool


for 1 hour. Cool in the fridge for at least 2 hours or overnight. (remember to adjust cooking temps slightly for fan ovens)


To make the compote, crush the blackberries slightly in a pan so they release their juices, add the lemon juice and stir in the sugar. Bring to a boil and boil for 5 minutes, then turn the heat down and simmer for around 10 minutes, or if you have a sugar thermometer bring the temperature to jam stage. Transfer to a sterilized jar to cool (this will make enough to top the cheesecake and to have plenty left over).


To assemble


Once the cheesecake is cooled in the fridge, removed from the tin and spread homemade blackberry compote, or a good quality shop bought one, over the cheesecake, and pile high with blackberries and blueberries, then enjoy!


For more inspiration on cakes and baking from Cara visit gladysmaycakery.co.uk September and October 2019 75


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