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
Make the day before!
- 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.
Hi Cherry & gang!
It looks utterly delicious!
I love it when Blackberry season finally arrives. I just made a Blackberry & Apple crumble but will have to try this recipe next time : )
Love Gemma x
This looks delicious!!
The kids have been sent out with tubs to pick blackberries so then I can make this!!
Hi Cherry & Team
I’ve just found your site via Flickr and I love it! Your photo’s are gorgeous and this cheesecake looks amazing.
Keep up the great work!
This looks too good for words!
So thats the other half making the Bruschetta and this cheesecake tonight then!
Ohhhhhhh I love anything with blackberries!!!
It looks great!
Cheesecake is my favourite dessert in the whole world!! Can’t wait to try this one for this weekend.
You look great in these pics! Your photo’s look amazing & this cheesecake looks really delicious!
Thanks for the recipe!
My mums ‘signature’ dessert is a cheesecake – a pineapple & kiwi. I might show her this recipe & get her to make it & it looks so good!
There are LOADS of blackberries growing at the bottom of my garden but some of them aren’t quite ready – fingers crossed they will be for this weekend so I can make this!
I’m not surprised it didn’t last long – it looks DELICIOUS!!!!!!!
Ohhhhhhh I can’t wait to try and make this!!!! The only problem is stopping myself eating all the blackberries before they go on the cheesecake!
Ooooh I have to try this: I haven’t had cheesecake in years because they don’t make wheat-free ones but with a recipe like this I can make my own with wheat-free biscuits *yum*
I love cheesecake so much!!
These pics look so good
My mouth is watering at these pictures!
I still have another 4 hours at work until I can go home (via the shops) to make this! It looks amazing
ohmygoodnessgracious! This looks divine. Running to the market as we speak!
Love that Cherry. Will be making that as I have masses of blackberries in the garden
OMG!!!! That looks amazing!
Right, I better get out and pick some blackberries so I can make this bad boy of a recipe!
Photo’s look great Cherry
My cheesecake has just been put in the fridge to set so I can have this tomorrow night! Yum Yum Yummy!
Nom Nom Nom……
I am soooooooo going to make this at the weekend!
I can not wait to try this recipe out – it looks so scrummy.
That really does look delicious – what a fab recipe. Can’t wait to try it.
You guys really make such delicious looking food – I wish my presentation was as good as yours!
Cheesecake is my favourite thing to make – will try this one as I have never done a blackberry topping. It looks and sounds amazing!
All your recipes look amazing
Yeah! A Blackberry recipe! I love it when this time of year comes around as I love them so much.
I’ll be sure to make this at the weekend with all the blackberries I’m going to pick
Oh my gosh that does look amazing!
I might do the same as Amanda though and change the biscuits to wheat free ones! Oh I love cheesecake!
It’s a sunny day and the kids are being sent out to go and pick blackberries with the promise that I will make this for them if they pick enough!
Oh dam! I wish I hadn’t seen these pictures as now I really really want cheesecake and I’ve got a whole day of work ahead of me! This cheesecake looks amazing!
Thanks for the recipe Cherry.
It was like you read my mind!
Only this weekend I was thinking I need a cheesecake recipe for a family meal this coming weekend. This is perfect!
That last photo made me laugh Cherry – you look like you’ve just been caught eating it!
Cheesecake is my weakness & I love it sooooooooo much. Might have to try this recipe – hmmmmm wonder if it will count as part of my 5 a day……it has got fruit in it after all!
This is just amazing 😉 i have to try it!
Just came across your lovely little website looking for blackberry recipes. Yours looks fantastic so I’ve borrowed it to use myself.
Thanks for sharing!
Cherry, did you bake this in the aga? I only have an aga and wonder if an hour would be too long?
Hi Catherine, Cherry does use the Aga for her day to day family cooking and baking but we always use the electric oven for all of the recipes we show here on the site. You will know that Aga ovens are generally hotter than regular ovens so you may need to reduce the baking time for your cheesecake if you are making it in your Aga.
We had our electric oven set to 150c which is why the cheesecake topping took so long to bake.
Hope this helps.