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
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.
Instructions
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Step 5
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. 🍾🍓
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!