Currently we have loads of blackberries ready in the garden, we grow the thornless variety "loch ness" and its great, very reliable. We had friends from Spain visiting so I made this for dessert for our "tea". It was enjoyed by all, left overs went to work the next day and disappeared very quickly.
- 250g digestive biscuits
- 125g butter melted plus a little more to grease the cake tin
- 175g caster sugar
- 300g full fat soft cheese
- 2 eggs separated
- 250ml double cream
- 100g blackberries , halved
- vanilla paste
- 100g plain flour
- 50g butter cold
- 50g demerara sugar
- 100g blackberries halved
You will need a deep springform cake tin
Firstly pre heat the oven to 160c. Crush your digestive biscuits to a fine crum, I use a food processor and then add the melted butter, I use the microwave, pulse to mix and the form the base in your cake tin, press it down firmly. Now grease the rest of the tin with the reserved butter. Chill whilst you make the filling.
Whisk half of the caster sugar with the soft cheese, then add the vanilla paste and the egg yolk. Once well mixed add the double cream.
Now whisk the egg whites until at the stiff peak stage, now add your rest of your sugar in 2 stage, whisks well, until shiny and well peaked.. Now mix the meringue mixture to the cheese mixture, don't worry too much about loosing air in the mixture
Now spoon a layer of the cheese mixture on to your base and top with some blackberries, add more cheese mixture and more blackberries until you run out of mixture. Now place this in the oven to bake for approx 20 mins whilst you make the crumble topping.
To make the topping, rub the butter into the flour, once it resembles crumbs add the sugar and the blackberries. After the 20 mins have passed carefully top the cheesecake with the topping and bake for another 40 mins , don't be alarmed if it rises then sinks this is normal. Once golden on top remove to cool fully before springing the cake tin. Keep refrigerated.