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Blackberry and lemon cheesecake
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70g unsalted butter, melted, plus extra for greasing
150g Hobnob biscuits, crushed
90g golden caster sugar
½ lemon, juice
2 x 280g packs soft cheese
325g jar lemon curd
1 tsp vanilla bean paste
1. Lightly grease and line the base and sides of a 20cm springform cake tin with baking parchment. Combine the crushed biscuits with the melted butter and press into the base of the tin. Chill for at least 30 minutes.
2. Put the blackberries in a saucepan with the caster sugar and 2 tbsp water. Set over a medium heat and cook, stirring, for about 20 minutes, until the mixture becomes sticky and decidedly jam-like. Stir in the lemon juice, then pour through a sieve, scraping the mixture through with a spoon or spatula; set aside to cool.
3. Combine the soft cheese, lemon curd and vanilla bean paste in a mixing bowl. Spread the soft cheese mixture over the biscuit base until it is level. Dollop teaspoonfuls of the blackberry purée on top, then marble together lightly with a skewer; don’t overmix. Chill for at least 4 hours or overnight.
This recipe first appeared in Waitrose Food, August 2018 issue. Download the Waitrose Food app for the full issue
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This recipe was first published in July 2018.
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