Blackberry Cheesecake
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
40 mins
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Total Time
1 hr 10 mins
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Servings
12
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Course
Dessert
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Cuisine
International
Blackberry Cheesecake
Description
The crust combines finely ground walnuts and biscuit crumbs mixed with melted butter to create a firm base pressed into a lined and greased round pan. It is baked briefly before adding the filling to ensure a crisp foundation.
The filling blends cream cheese with sugar, eggs added one at a time, coconut milk, vanilla, and a pinch of salt for balance. This mixture is poured over the crust and baked at a moderate temperature until just set, providing a creamy and dense texture without overcooking. Cooling gradually in the oven then refrigeration allow it to firm properly.
The blackberry jam is cooked from fresh blackberries, water, sugar, vanilla, and dried wild thyme, creating a fragrant and slightly savory sweet topping. The tartness of the berries complements the richness of the cheesecake.
Once assembled, the jam and cheesecake form a dessert that blends creamy, nutty, and fruity elements, ideal for celebrations or a refined finish to a meal.
Ingredients
Cheesecake:
- 200 g digestive biscuits (or graham crackers)
- 50 g walnuts
- 70 g butter melted
- 200 ml coconut milk
- 800 g cream cheese
- 150 g sugar
- 4 egg large
- 1 teaspoon vanilla extract
- 1 salt pinch
The jam:
- 200 g blackberry
- 50 g water
- 50 g sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon thyme dried, wild
Instructions
How to make BLACKBERRY CHEESECAKE:
The cheesecake:
- Grind the walnuts finely in a food processor, add the biscuits and grind a little more.
- Melt the butter over a low heat then add it to the walnut and biscuit mixture and mix.
- Prepare a 20-22cm (7.8-8.7 inch) diameter round pan and preheat the oven to medium heat (180 C degrees or 355 Fahrenheit).
- Grease the pan with butter and line the bottom with baking paper.
- Place the biscuit mixture in the pan and press down well with a glass to line the bottom.
- Bake the crust for 10 minutes.
- Reduce the heat to 160 degrees Celsius (320° F).
- Mix the cream cheese with the sugar for 3 minutes.
- Add the eggs, one at a time, and mix well after each addition.
- Next, add the coconut milk, vanilla, and a pinch of salt.
- Homogenize everything.
- Pour the cream cheese over the crust and return the pan to the oven for 40 minutes.
- Once baked, turn off the heat and let the cheesecake cool in the oven. After 2 hours, place it in the fridge.
The blackberry jelly:
- Dice the dried thyme well.
- Wash the blackberries and put them in a saucepan over medium heat.
- Add the water, sugar, and thyme.
- Stir well and simmer for 5 minutes.
- Then put the blackberries through the blender and put them back on the heat.
- Cook for another 5-10 minutes, until the liquid is reduced to a paste.
- Pour the jelly over the cheesecake and refrigerate again for 3-4 hours, until sufficiently hardened.
- Portion it out with a hot knife.
- Each slice of this blackberry and thyme jelly cheesecake tastes wonderful and is a gorgeous contrast of colors. Enjoy!
Notes
User Reviews
Overall Rating
4.9
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