Blackberry & White Chocolate Baked Cheesecake
A delicious recipe for the British blackberry season
For the cheesecake base
200g digestive biscuits
100g butter melted
For the blackberry purée
2 tsp caster sugar
For the cheesecake filling
1 vanilla pod, split
100g white chocolate, melted
500g full-fat cream cheese
3 free-range eggs
½ lemon juice only
75ml double cream
56g plain flour
196g caster sugar
For the honeycomb
70g liquid glucose
200g caster sugar
Ground black pepper (optional)
- Preheat the oven to 130°C. Line a 20cm spring-form cake tin.
- For the cheesecake base, place the digestive biscuits into a food processor and pulse until the mixture resembles breadcrumbs. Mix together with the melted butter, and then press the mixture into the bottom of the lined cake tin. Place into the fridge.
- For the blackberry purée, place the berries and sugar into a pan along with a splash of water and simmer over a medium-low heat until the berries break down and become tender. Blend to a smooth purée in a food processor, and then pass through a fine sieve into a bowl. Set aside to cool.
- For the cheesecake filling, scrape the vanilla seeds out from the pods and beat into the cream cheese until well combined. In a jug, whisk together the eggs, lemon juice and cream.
- Add half of the egg mixture & melted white chocolate to the cream cheese and mix together until smooth and well combined. Add the flour and sugar to the cream cheese mixture, then mix in the remaining egg mixture until smooth.
- Pour the cheesecake mixture into the prepared tin, and then drizzle over the blackberry purée. Bake the cheesecake for 40 minutes, or until the cheesecake is set and lightly golden on top. Set aside to cool.
- For the black pepper honeycomb, place a silicone mat onto a large baking tray.
- Place the honey, liquid glucose, caster sugar and water into a large, deep-sided pan and heat until the mixture reaches 150°C on a sugar thermometer.
- Quickly stir in the bicarbonate of soda (be careful as the mixture will rapidly expand and bubble up), then pour onto the silicone mat. Lightly spread over the mat with a palette knife and sprinkle over some freshly ground black pepper. Set aside until cooled and hardened.
- Before serving, break the honeycomb into pieces. Cut the cheesecake into slices and decorate the top with shards of black pepper honeycomb.