Berry crumble cheesecake recipe
A beautiful dinner party main, this berry-licious cheesecake is well worth the lengthy cooking time.
The cheesecake can be made ahead and kept in the fridge for up to 3 days without the crumble topping. It also freezes well.
Mixing goats’ cheese with the soft cheese gives a slight acidity to the filling, which offsets the richness. However, it can be omitted – just use 600g (1lb) full-fat soft cheese.
Ingredients
- 8 tbsp good quality strawberry conserve
- 1 orange, finely grated zest and juice only
- 150 g blackberries
- 75 g butter
- 100 g golden caster sugar
- 40 g plain flour
- 25 g crunchy baked granola-style cereal
- 2 x 90g packets galettes, finely crushed
- 150 g mild creamy goats' cheese
- 450 g full-fat soft cheese
- 4 large eggs
- 75 ml soured cream (about 5 tablespoons)
- 1 cup icing sugar, to dust
- 8 tbsp good quality strawberry conserve
- 1 orange, finely grated zest and juice only
- 5.3 oz blackberries
- 2.6 oz butter
- 3.5 oz golden caster sugar
- 1.4 oz plain flour
- 0.9 oz crunchy baked granola-style cereal
- 2 x 90g packets galettes, finely crushed
- 5.3 oz mild creamy goats' cheese
- 15.9 oz full-fat soft cheese
- 4 large eggs
- 2.6 fl oz soured cream (about 5 tablespoons)
- 1 cup icing sugar, to dust
- 8 tbsp good quality strawberry conserve
- 1 orange, finely grated zest and juice only
- 5.3 oz blackberries
- 2.6 oz butter
- 3.5 oz golden caster sugar
- 1.4 oz plain flour
- 0.9 oz crunchy baked granola-style cereal
- 2 x 90g packets galettes, finely crushed
- 5.3 oz mild creamy goats' cheese
- 15.9 oz full-fat soft cheese
- 4 large eggs
- 0.3 cup soured cream (about 5 tablespoons)
- 1 cup icing sugar, to dust
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 150 mins
- Serves: 8
Step-by-step
- Preheat the oven to 180C (fan oven 160C), gas mark 4. Line the base and sides of a deep, 20cm (8 inch), loose-based, springform cake tin with greaseproof paper.
- Put the conserve in a small saucepan with 50ml (2 fl oz) of the orange juice and stir over a low heat. Bring to the boil and bubble gently for 5 minutes until reduced by about half. Add in the blackberries and leave to cool.
- Rub 25g (1 oz) of the butter and 25g (1 oz) of the caster sugar into the flour. Stir in the granola cereal and spread out on the foil-lined baking sheet. Bake in the preheated oven for 10 - 12 minutes until golden brown. Leave to cool, then break into rough crumbs with a fork.
- Reduce the oven temperature to 170C (fan oven 150C), gas mark 3.
- Melt the remaining butter in a saucepan and stir in the crushed biscuits. Press the crumbs over the base of the lined tin and set aside.
- Beat together the cheeses, eggs, orange zest and remaining sugar with the soured cream until smooth. Spoon onto the biscuit base and bake for 1¼ hours in the oven.
- Open the oven door and pull the cheesecake out a little. Drizzle the blackberries and their liquid randomly over the surface and return to the oven for a further 1 - 1¼ hours until the cheesecake feels just firm when touched in the centre.
- Sprinkle over the crumble mixture, leave to cool and dust with icing sugar before serving.
Recipe taken from the Bonne Maman cookbook.
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