<\/p>\n

\n

A wonderfully delicate blackberry cheesecake \u2013 absolutely delicious :). Thanks to baking in a water bath, it doesn\u2019t sink and has a light, almost souffl\u00e9-like texture, similar to Japanese cheesecake. You can also bake it traditionally without a water bath \u2013 it will still be fluffy, though less airy, and may sink slightly in the centre. Served with a quick blackberry jam and fresh berries \u2013 simply perfect.<\/em><\/p>\n<\/blockquote>\n

Note: I made this cheesecake in a slightly coconut version: using thin coconut-filled Oreo cookies for the base, replacing part of the cream with 100 ml coconut cream, and adding 80 g desiccated coconut to the filling. I also sprinkled it with coconut on top.<\/span><\/p>\n

Ingredients for base:<\/span><\/p>\n

\n
• 150 g thin Oreo cookies (vanilla or chocolate)<\/li>\n<\/ul>\n

  Line a 23 cm springform tin with baking paper. Arrange the biscuits in a single layer on the base.<\/p>\n

  Wrap the outside of the tin twice with aluminium foil \u2013 the cheesecake will be baked in a water bath*.<\/p>\n

  Ingredients for cheesecake filling:<\/span><\/p>\n

  \n
  • 150 g butter<\/li>\n
  • 180 g caster sugar<\/li>\n
  • 4 large eggs<\/li>\n
  • 750 g full-fat or semi-fat curd cheese, finely ground<\/li>\n
  • 1 packet vanilla pudding powder (40 g, unsweetened)<\/li>\n
  • 150 ml double cream<\/li>\n<\/ul>\n

    All ingredients should be at room temperature.<\/p>\n

    In a mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the curd cheese in three batches, mixing each time. Add the pudding powder and cream, and mix until smooth. Gently pour the cheesecake mixture over the biscuit base.<\/p>\n

    Bake in a water bath* at 170\u00b0C for about 70 minutes (or about 60 minutes without a water bath). The surface should be set and lightly golden. Remove from the oven, take out of the water bath and allow to cool.<\/p>\n

    Ingredients for blackberry topping:<\/span><\/p>\n

    \n
    • 125 g blackberries<\/li>\n
    • 3 tablespoons sugar<\/li>\n<\/ul>\n

      Place in a saucepan, bring to the boil and cook, stirring, until the fruit breaks down and the mixture thickens to a loose jam consistency. Leave to cool. You can strain it if desired.<\/p>\n

      Additionally:<\/span><\/p>\n

      \n
      • 150 g fresh blackberries<\/li>\n
      • icing sugar, for dusting<\/li>\n<\/ul>\n

        Spread the blackberry topping over the chilled cheesecake, then add the fresh blackberries and dust with icing sugar.<\/p>\n

        *Water bath method: Place the cheesecake tin into a larger roasting dish and pour in boiling water halfway up the sides of the tin. The steam ensures even baking, prevents cracking and gives the cheesecake a smooth, creamy texture.<\/p>\n

        Enjoy!<\/p>\n

        <\/p>\n

         <\/p>\n

        <\/p>\n

         <\/p>\n

        <\/p>\n

         <\/p>\n

        <\/p>\n","protected":false},"excerpt":{"rendered":"

        A wonderfully delicate blackberry cheesecake \u2013 absolutely delicious :). Thanks to baking in a water bath, it doesn\u2019t sink and has a light, almost souffl\u00e9-like texture, similar to Japanese cheesecake. You can also bake it traditionally without a water bath <\/p>\n","protected":false},"author":1,"featured_media":6608,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[53,56],"tags":[327,121,156,104,363],"duration":[],"tag_group":[],"class_list":["post-6607","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked-cheesecakes","category-fruit-cheesecakes","tag-blackberry","tag-curd-cheese","tag-custard-powder","tag-double-cream","tag-oreo"],"acf":[],"yoast_head":"\n