Cheesecake

The British Blackberry season is at its peak at the moment but will continue right through until the first frost, which hopefully is some way off. Blackberries are a treat on their own but why not try this delicious cheesecake recipe from one of our local National Trust properties, Coughton Court?  If you fancy mixing it up a bit, try adding different fruits and enjoy this delicious creamy dessert.

BLACKBERRY CHEESECAKE

Serves 8

INGREDIENTS

300g fresh blackberries
350ml whipping cream
350g full fat cream cheese
350g digestive biscuits
120g softened butter
130g caster sugar

METHOD

Grease a 9 inch flan ring using greaseproof paper.

Using a food processor, mix the biscuits until they resemble fine crumbs

Place the biscuit crumbs and butter into a bowl and mix thoroughly then fill the flan ring, pushing down firmly and pop into the fridge for an hour to firm up.

Add the blackberries and sugar to a saucepan and heat until the sugar melts. Only stir enough to stop the sugar from catching, keeping the fruit as whole as possible. Remove from the heat and cool.

Empty the cream cheese into a bowl and mix until smooth.

Using another bowl, empty the cream and whisk until it forms soft peaks.

Carefully fold the cream into the cream cheese using the whisk then fold the blackberries in to create a marbled effect, don’t over mix.

Remove the base from the fridge and add the blackberry mixture on top then return to the fridge for at least another hour.

When ready to serve, carefully remove from the flan ring and gentle remove the greaseproof paper, cut into portions using a warmed sharp knife and decorate with fresh garden mint.

Enjoy.

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