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Blackberry Cheesecake
4.9 from 147 votes

Blackberry Cheesecake

Blackberry Cheesecake features a walnut and digestive biscuit crust topped with a smooth cream cheese filling flavored with coconut milk and vanilla. The dessert is baked until set with a tender texture, then chilled. A homemade blackberry jam infused with vanilla and dried thyme adds fruity brightness and a subtle herbal note to accompany the creamy cake.

Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Servings: 12
Course: Dessert
Cuisine: International

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:
    Cup of Yum
  1. Grind the walnuts finely in a food processor, add the biscuits and grind a little more.
  2. Melt the butter over a low heat then add it to the walnut and biscuit mixture and mix.
  3. 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).
  4. Grease the pan with butter and line the bottom with baking paper.
  5. Place the biscuit mixture in the pan and press down well with a glass to line the bottom.
  6. Bake the crust for 10 minutes.
  7. Reduce the heat to 160 degrees Celsius (320° F).
  8. Mix the cream cheese with the sugar for 3 minutes.
  9. Add the eggs, one at a time, and mix well after each addition.
  10. Next, add the coconut milk, vanilla, and a pinch of salt.
  11. Homogenize everything.
  12. Pour the cream cheese over the crust and return the pan to the oven for 40 minutes.
  13. 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:
  1. Dice the dried thyme well.
  2. Wash the blackberries and put them in a saucepan over medium heat.
  3. Add the water, sugar, and thyme.
  4. Stir well and simmer for 5 minutes.
  5. Then put the blackberries through the blender and put them back on the heat.
  6. Cook for another 5-10 minutes, until the liquid is reduced to a paste.
  7. Pour the jelly over the cheesecake and refrigerate again for 3-4 hours, until sufficiently hardened.
  8. Portion it out with a hot knife.
  9. Each slice of this blackberry and thyme jelly cheesecake tastes wonderful and is a gorgeous contrast of colors. Enjoy!

Notes