Blackberry cheesecake
A creamy baked cheesecake with a buttery biscuit base, swirled with tangy blackberry purée for a beautiful, fruity finish.
Updated : 12 August, 2025
Easy
About 30 min.
Ingredients
For the cheesecake base
200 grams
Cookies
100 grams
Butter
For the blackberry purée
125 grams
Blackberries
2 teaspoon
Sugar
For the cheesecake filling
1
Vanilla pod
500 grams
Cream cheese
3
Eggs
1
Lemon
75 milliliters
Heavy cream
55 grams
Flour
195 grams
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 130C and line a 20cm/8in spring-form cake tin.
Step 2
For the base, blitz digestive biscuits in a food processor until fine, then mix with melted butter. Press evenly into the tin using the bottom of a glass and chill in the fridge.
Step 3
To make the blackberry purée, simmer the berries with sugar and a splash of water over medium-low heat until soft. Blend until smooth, strain through a fine sieve, and let cool.
Step 4
For the filling, beat the vanilla seeds into cream cheese until combined. In a jug, whisk together eggs, lemon juice, and cream. Add half of this mixture to the cream cheese, mixing until smooth. Incorporate flour and sugar, then stir in the remaining egg mixture until well blended.
Step 5
Pour the filling into the base, drizzle with the blackberry purée, and bake for 40 minutes or until set and lightly golden. Cool before slicing and serving.