This Blackberry Cheesecake is super creamy and simply bursting with flavor thanks to the abundance of lemon zest in the base filling and the aromatic blackberry swirl flavored and topped with fresh blackberries.
It's quite light too because of the thin layers and a slice perfectly satisfies your post meal sweet craving.
Ingredients
For Cheesecake Crust:
150g or 2 cups blended digestive biscuits
50g or 2 tbsp unsalted butter, melted
For Cheesecake Filling
300g cream cheese
100g sour cream
1 tbsp cornstarch
2 egg yolks
1 1/2 tsp lemon juice
1 tsp vanilla extract
1 1/2 tbsp icing sugar
You will also need:
1 cup fresh or frozen blackberry for reduction
1 cup fresh blackberry for decoration
Instructions
1. In a small saucepan, cook the blackberries on medium-high heat until they have released their juices. Then, pass the blackberry mixture through a sieve to remove the seeds and skin. Keep in the fridge until thickened
2. Mix together the blended digestive biscuits and melted butter, then press them into the lined baking tin to form an even layer. Bake for 10 minutes at 180C, then remove from the oven and allow to cool.
3. In a large bowl using a whisk, add the cream cheese and sour cream and mix until combined. Add the icing sugar and cornstarch, and mix until combines. One at a time, add the remaining ingredients eggs, lemon zest, lemon juice and vanilla extract. Mix well until smooth.
4. Transfer the cheesecake filling on top of the slightly cooled cheesecake crust, and smooth it out into an even layer. Spoon the blackberry mixture on top of the cheesecake filling and swirl it using a toothpick.
5. Bake it at a lower heat at 140C for about 25-30 minutes or until the filling is very light golden. Remove from the oven, allow the cheesecake to cool in the room temperature and keep in the fridge for at least one hour. Decorate with fresh blackberry. Serve and enjoy!
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