Blackberry cheesecake

Ingredients

The Base

1 egg : 1pc

60 grams (2.1 ounces) sugar

65 grams (2.3 ounces) butter

40 grams (1.41 ounces) buttermilk

4 grams (0.14 ounces) baking powder

70 grams (2.5 ounces) flour

Blackberry Cheese Mass

300 grams (10.58 ounces) cream cheese

200 grams (7.05 ounces) whipping cream

100 grams (3.53 ounces) milk

80 grams (2.82 ounces) sugar

10 grams (0.35 ounces) gelatin

60 grams (2.12 ounces) water for the gelatin

1 gram (0.04 ounces) vanillin

70 grams (2.47 ounces) blackberry puree

Marmalade

200 grams (7.05 ounces) blackberry puree

30 grams (1.06 ounces) sugar

2 grams (0.07 ounces) agar

Frosting

100 grams (3.53 ounces) cream cheese

50 grams (1.76 ounces) whipping cream

30 grams (1.06 ounces) sugar

1 gram (0.04 ounces) vanillin (optional)

Optional Base

300 grams (10.58 ounces) cookies

100 grams (3.53 ounces) butter

Instructions

Step 1

1. Preheat your oven to 302-320°F (150-160°C). In a mixing bowl, cream the soft butter with the sugar until the mixture is pale and fluffy. Make sure the butter is at room temperature for easier mixing. Add the egg, then the buttermilk, baking powder, and flour. Mix well until fully combined. Pour the batter into an 18cm (7.09 inch) mold. Bake for about 15-20 minutes. Allow to cool before proceeding.

Step 2

2. Make sure all your ingredients are at room temperature. In a mixer, thoroughly blend the cream cheese, milk, whipping cream, sugar, and vanillin. Divide this mixture into two parts: one part weighing 300 grams (10.60 oz), and the other 370 grams (13.05 oz). Mix the blackberry puree into the smaller portion to equalize the weights. Melt the gelatin and divide it in half. Stir one half of the gelatin into the berry mixture and pour over the prepared cake base. Wrap in acetate film, tie a ribbon around it, and let it set. Once set, mix the remaining gelatin into the white cheese mixture and pour over the set berry mixture. Allow to harden again before proceeding to the marmalade layer.

Step 3

3. In a saucepan, combine all marmalade ingredients and bring to a boil. Let cool slightly before pouring over the set cheesecake. Don't use too much agar; it can make the marmalade too firm.

Step 4

4. For the frosting, whip all the cold ingredients using a mixer until smooth and fluffy. Chill your mixing bowl and beaters to help achieve a better consistency.

Step 5

5. (Optional) For a classic cheesecake base, grind the cookies and mix with melted butter. Press this mixture firmly into the bottom of the mold before pouring in the cheese mixture. Use a flat-bottomed glass to evenly press the cookie base.

Servings

Presenting your **Blackberry Cheesecake** is half the fun! ✨ Serve it chilled, letting the flavors meld together for an unforgettable taste experience. Pair slices with a dollop of whipped cream for an extra touch of indulgence, or place on a bed of fresh blackberries to highlight its fruity essence. 🍇

If you're feeling festive, drizzle a bit of berry coulis on the side for that gourmet look and feel. Don't hesitate to sprinkle some powdered sugar over the top right before serving—it adds a touch of elegance and a little extra sweetness. 🍰

Planning a party? Serve mini versions of this cheesecake in small jars or glasses for a stylish, individual treat. 😍 Add a mint leaf on top for that refreshing finish. This recipe even shines as the star of a brunch spread, paired with mimosas and fresh fruit. 🍾🍓

Equipment

Mixer

A stand mixer is ideal for blending your cheese mass to a smooth consistency. If you don't have one, a hand mixer works too—just be patient!

Saucepan

This will be essential for making the blackberry marmalade. Make sure it's heavy-bottomed to ensure even heating.

Springform Pan (18 cm/7.09 inch diameter)

Easily remove the cheesecake once it's set. Ensure you line the base with parchment paper for a seamless transfer.

Acetate Film

This will help achieve those perfect layers. You can find acetate strips at most baking supply stores or online.

Ribbon

Used to wrap around the acetate film for securing layers as they set. Any kitchen string works in a pinch.

Variations

Looking to make this delightful cheesecake gluten-free? Simply replace the flour in the base with a gluten-free blend, or opt for gluten-free cookies for the optional base. 🍪

Vegan adaptation is simple too! Use a plant-based cream cheese and substitute the whipping cream with a rich coconut cream. Swap out the gelatin for agar-agar to keep that firm texture. 🌱 Use vegan-friendly butter and cookies for the base, and you're good to go!

Faq

What should I do if my cheese mass isn't smooth?
Ensure all your ingredients are at room temperature before whipping them together; this will help them blend more smoothly.
How do I prevent my cheesecake base from sticking to the pan?
Line the bottom of your springform pan with parchment paper and lightly grease the edges with butter or cooking spray.
Can I use frozen blackberries instead of fresh?
Absolutely! Just make sure to thaw and drain them well before making the puree; excess water can alter the consistency.
How should I store my cheesecake?
Keep it refrigerated, ideally in an airtight container, to prevent it from drying out or absorbing other fridge smells. It will stay fresh for up to 5 days.
What’s the best way to dissolve gelatin without lumps?
Sprinkle the gelatin evenly over the water, let it bloom for about 5 minutes, and then gently heat until fully dissolved. Stir continuously to avoid lumps.
Can I make this cheesecake ahead of time?
Yes, you can prepare it a day in advance. The flavors will marry beautifully, and it will be perfectly set by the time you serve it. Just keep it chilled until ready to serve!