My mum tells us that she can’t cook or bake. But when she makes a cheesecake we tend to disagree. She is a HUGE lover of blackberries and my dad is HUGE lover of cheesecake so they were both happy. A happy couple covered in cheesecake.
Today I want to share this recipe with you as it’s pretty good
This cheesecake is utterly decadent and tastes good at any time of year but especially if made now as blackberries are in season. It is one of those recipes that has been in my family for a long time and I have very fond memories of eating it as a child.
Note: For best results this cheesecake should be chilled in the fridge overnight before eating.
Lime & Blackberry Cheesecake
- 9 inch loose bottomed pie dish
- Food Processor or Plastic Bag & Rolling Pin
- Mixer with Whisk & Paddle Attachment or Whisk & Wooden Spoon
- Zester or Grater
For the cheesecake base
- 14 Digestive Biscuits (large)
- 80 g Unsalted Butter
- 1 tsp Vanilla Essence
For The Cheesecake Filling
- 500 g Cream Cheese (full fat means better flavour)
- 200 ml Double Cream
- 2 Large Free Range Organic Egg
- 120 g Caster Sugar
- 2 tbsp Plain Flour
- 3 Limes Zested
For the Topping
- 450 g Fresh Blackberries
- 2 tbsp Caster Sugar
To Make The Base
- Pre-heat your oven to 150c
- Start by whizzing the digestive biscuits in a food processor until they resemble a fine breadcrumb consistency.Then empty them into a large bowl.
- Melt the butter in a pan over a low heat and add the vanilla.
- Pour the vanilla butter over the digestive crumbs and stir, allowing the butter to be absorbed into the biscuits crumbs.
- Line a 9inch round pie dish with parchment paper (I like to use parchment paper as this ensures that the baked cheesecake will not stick to the dish when it is time to remove it), and empty the digestive mix into it.
- Use the back of a spoon to pack the mixture down evenly over the base of the pie dish, thus creating the cheesecake base.
- Pop the cheesecake base into the oven and bake for approximately 15 minutes.
- Remove from the oven and allow to cool completely whilst still in the pie dish.
To Make The Cheesecake Filling
- Zest all three limes setting the limes aside as we'll need some juice in a bit
- Using a food mixer or whisk lightly whip the cream until it forms soft peaks, then remove from the mixer and place into a separate bowl.
- Next, put the cream cheese, sugar, eggs, 2 teaspoons of lime juice from one of the limes and all the lime zest in to your mixer's mixing bowl or the same bowl you whipped the cream in and using the paddle attachment beat until soft and smooth.These two stages are done separately to avoid curdling of the double cream.
- Then add the whipped cream and and mix slowly until combined with the rest of the ingredients – ten seconds max. Do not over mix.
- Pour the cheesecake filling evenly over the cooled cheesecake base and use a palette knife if required to spread the mixture flat.
- Return to the oven and bake for one hour.
- Once removed from the oven allow the cheesecake to cool completely and then cover the dish with cling-film and place in the fridge to chill overnight.
For The Blackberry Topping
- Wash the blackberries thoroughly before adding them to heavy bottomed pan with the sugar.
- Stir the blackberries and sugar gently over a low heat. This will soften the blackberries ever so slightly as well as helping the sugar the macerate into the fruit for extra sweet taste!
- Remove from the heat and allow the blackberries to cool.
- Remove the cheesecake from the fridge and transfer onto a cake stand.
- Spoon the blackberries evenly over the top of the cheesecake.