Blackberry crumble cheesecake

Blackberry crumble cheesecake

Get the best of both worlds with this blackberry crumble cheesecake

Difficulty and servings

Moderately easy

Serves 10

Preparation and cooking times

Total time

Ready in 1 hr 40 mins

Method

  1. Heat the oven to 160C/fan 140C/gas 3. To make the base, crush the biscuits and stir in the hazelnuts then add the melted butter. Line the base of a 23cm x 7cm deep springform tin with the biscuit mix and pack in well. Butter the sides and chill in the fridge while you make the filling.
  2. Whisk half the caster sugar with the soft cheese, using electric beaters, then slowly add the egg yolks, one at a time, until combined. Whisk in the soured cream.
  3. Whisk the egg whites in a clean bowl with clean beaters until stiff, then add the remaining sugar a spoonful at a time, whisking between each addition until stiff and glossy. Mix the meringue into the soft cheese mix - you can be quite vigorous, so don't worry about knocking the air out.
  4. Pour a good layer of mix over the base, drop in a few halved blackberries, then repeat the process so that all the mix and the blackberries have been used. Tap on a work surface to settle the mix then cook for 20 minutes. To make the topping, whizz the flour, butter and a pinch of salt until it resembles breadcrumbs. Toss with the sugar and blackberries.
  5. After 20 minutes, gently take the cheesecake half out of the oven scatter the crumble mix on top, return to the oven and bake for another 40 minutes. Leave to cool completely in the tin - it may crack a little but the crumble mix will mask it. Carefully release from the tin and cut into slices.

PER SERVING

595 kcalories, protein 6.5g, carbohydrate 47.7g, fat 43.3 g, saturated fat 24.1g, fibre 1.7g, salt 1.05 g

Recipe from olive magazine, August 2011.

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Latest comments and suggestions

  • Binder photo profilea2

    06 August 2011

    profilea2 rated and commented on this recipe

    1 stars

    I made this recipe with low fat philadelphia because thats what I had in the fridge. Whether this had a marked effect I don't know but the texuture was very light. It needed a full 24 hours in the fridge and was still quite soft. I can't say whether this is down to the low fact cheese or the recipe itself but as in our house if you prefer a New York style solid, stick to the roof of your mouth cheesecake then this falls way short of the mark. I thought it was a lot of butter in the base and I'm sure you could easily cut that back by at least 25 %. Also because the cheesecake was so soft and the topping is quite crunchy it has a tendency to squash when you cut a slice.

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  • Binder photo Abi

    07 August 2011

    Abi commented on this recipe

    I've always found that low fat phili makes a big difference with any cheesecake i've made, they've never set right. I would try full fat next time.

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  • Binder photo sarah

    08 August 2011

    sarah rated and commented on this recipe

    5 stars

    Made this yesterday using regular cream cheese and it worked out really well, set nicely and cuts clean. I switched fresh berries for frozen and just drained any extra juice from them as they defrosted. Having to ration this with my family or it will just disappear!

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  • Binder photo no2603

    11 August 2011

    no2603 rated and commented on this recipe

    5 stars

    I too used full fat cream cheese and found no problems with this recipe whatsoever. I thought it was delicious and just as good as any you would find in cafes or shops. The work it takes to make this cheesecake is well worth the result! We even picked our own blackberries, so there was a bit of extra pride in our creation :) I would recommend chilling the cake for at least 2hrs before serving though, so that the cheese filling really sets. Another great dessert from this website!

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  • Binder photo Lenita

    18 August 2011

    Lenita rated and commented on this recipe

    5 stars

    I made this 2 days ago. I used brown sugar instead of caster sugar because that was the only one I had at that moment. The result was a nice cheesecake with a golden caramel color, delicious, creamy... Everyone at my mom's liked it, is ideal for summer with the refreshing taste of the fruit. As an extra info, for people who are in Spain, you can find the ingredients in Iceland if you are in Malaga.

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  • Binder photo Helen

    28 August 2011

    Helen commented on this recipe

    I have just made this and it looks and smells amazing. Can't wait until it has chilled. I wonder if it can be frozen - I am assuming there will be some left. It is for 10 people and there are just two of us ....

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  • Binder photo BigDaddy

    28 August 2011

    BigDaddy rated and commented on this recipe

    5 stars

    So easy to do, used full fat soft cheese and instead of hazelnuts, i used a mixture of nuts instead. Really delicious, just time consuming for the preparation/baking.

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  • Binder photo babs

    23 September 2011

    babs rated and commented on this recipe

    4 stars

    made this last weekend tasted fine but appearance let it down some what

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  • Binder photo Ann Clark

    09 October 2011

    Ann Clark commented on this recipe

    Try making with raspberries (frozen, defrosted and drained) instead of blackberries. I find them a bit tasteless.

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  • Binder photo eddiebeth

    10 October 2011

    eddiebeth commented on this recipe

    this was delicious, although mine didn't really look like john's!!

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  • Binder photo vgleave

    11 October 2011

    vgleave commented on this recipe

    made with raspberries as blackberries weren't available, does not look like the picture though, followed the recipe exactly, used the right sized tin, but is nowhere near as tall as the picture! Hopefully it will taste ok though ...

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  • Binder photo vgleave

    11 October 2011

    vgleave rated this recipe

    3 stars

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  • Binder photo Pommet

    27 October 2011

    Pommet commented on this recipe

    Made this and it was delicious,looked just as good as it tasted

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  • Binder photo Anna

    01 March 2012

    Anna rated and commented on this recipe

    5 stars

    I loved this recipe - I prefer fruity puds and my fiance is a real cheesecake fan so this suited both of us!! I added some more hazlenuts for the crumble topping whihc added another texture and made it more delicious! Making again for a dinner party!

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  • Binder photo Lyndsey

    15 March 2012

    Lyndsey commented on this recipe

    Has anyone frozen this cheesecake?

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Difficulty and servings

Moderately easy

Serves 10

Preparation and cooking times

Total time

Ready in 1 hr 40 mins

Ingredients

  • 200.0g digestive biscuits
  • 50.0g hazelnuts , ground in a food processor
  • 125.0g butter , melted, plus extra for the tin
  • 175.0g golden caster sugar
  • 300.0g soft cheese
  • 2 eggs , separated
  • 300.0g soured cream
  • 100.0g blackberries , halved

CRUMBLE TOPPING

  • 100.0g plain flour
  • 50.0g butter , chilled
  • 50.0g demerara sugar
  • 100.0g blackberries , halved
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PER SERVING

595 kcalories, protein 6.5g, carbohydrate 47.7g, fat 43.3 g, saturated fat 24.1g, fibre 1.7g, salt 1.05 g

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