Blackberry Cheesecake

Cheesecake… what could I possibly say about this wonderful, creamy dessert that I, or Gregg Wallace, haven’t already said? Indeed, there’s little point in me waxing lyrical about cheesecakes; I have indulged in such a thing many times before. However, I find it near impossible to forego any opportunity to discuss cheesecake. As such, I shall delve into the particulars of the very article you see before you… it was magnificent.

As far as the recipe for this delight is concerned, it is merely a slightly altered version of my de-constructed strawberry cheesecakes. There seemed little point in creating something fundamentally different; the subtle flavour and smooth texture of this cheesecake worked perfectly with the berries. Indeed, the sweetness and earthiness of the fruit really shines through, without the need of refined sugar.

On to my news, which I’m sure many of you have been waiting for with bated breath… The reason why I’ve been a little lax on the blog front in the past week is that I’ve been moving my life back to Bristol, the city in which I went to university. I’ve moved in with my girlfriend, Katherine, and am once again enjoying city life and all the opportunity it brings. Indeed, tomorrow I start a new part-time internship as an Editorial Assistant of Resource, a Bristol-based magazine all about recycling, waste and sustainability. Needless to say, I’m very excited! It’s just a shame that I made this cheesecake nearly a week ago… I could do with a slice right now!

Blackberry Cheesecake

Makes 1 cheesecake of roughly 20cm in diameter

Ingredients:

• 250g blackberries, freshly picked if possible

• 450g cream cheese, it needn’t be expensive

• 6 tbsp butter, melted

• 150ml double cream

• 4 gelatine leaves, or equivalent

• 200g digestive biscuits, finely crumbled

Method:

1. First, juice the blackberries by blending them and passing them through a sieve in order to remove any seeds.

2. Place the gelatine in a bowl of cold water for 5 minutes. Beat the cream cheese in a bowl until soft. Heat the double cream gently before adding the soaked gelatine, remember to squeeze it of any excess water. Simmer for 2 minutes, until the gelatine has dissolved. Add the cream and fruit juice to the cream cheese and mix thoroughly.

3. Mix the crumbled biscuit with the melted butter and press it into a greased springform pan. Pour the cheesecake mixture over the buttery biscuit base and pop into the fridge to set. This should take a few hours. Consume within 3-4 days.

Cost: Blackberries can be rather expensive if not hand-picked, so you may add £1-£1.50 if you’re intent on buying them. However, blackberries are fairly easy to come by in the “wild”, so purchasing them shouldn’t be necessary. As such, this cheesecake should set one back no more than around £2.80. Trust me, it’s definitely worth it, even if you have to buy the fruit.

149 thoughts on “Blackberry Cheesecake

  1. Karista

    Beautiful Frugal! Looks so good I could reach into my computer screen and grab a slice! I just so happen to have a lovely batch of blackberries in my freezer. I picked them this summer and was waiting for another great recipe to use them in. I just found it. :)

  2. Margarita

    Digestive biscuits…are they sweet? On this side of the Atlantic, it’s usual to use graham crackers, which I find too sweet, so I rarely make a cookie-crumb crust. The rest looks divine. And congratulations on your new job! ;)

  3. Sophia

    Beautifully shot post and what a lovely idea to use blackberries in a cheesecake – not something I have seen done very often! And congrats on the internship and the move – incidentally I am about to embark on a similar adventure as I am going on secondment to Italy for half a year and living with my boyfriend for the first time while out there!

  4. ninaherbert

    Hi there, This cheesecake looks absolutely AMAZING! I’d love to make a vegan version of this. Any idea how much powdered gelatine the 4 ‘leaves’ would be? That way I can estimate how much agar agar I’d need.

    Speaking of which, and I’m not trying to be difficult but, I believe it’s misleading to state this recipe is vegetarian. Gelatine may not be meat but it still comes from the bones of dead animals. My understanding is vegetarians don’t eat gelatine.

    1. frugalfeeding

      Hello! I have no idea, sorry. But 4 leaves sets 1 pint of liquid, but you’d need a little less than that. I did mention that substitutes can be used… I realise it isn’t vegetarian! Of course :D

  5. Barbara Bamber | justasmidgen

    Congratulations!!! On your job and your move-in!! I was at the market this past weekend with my girlfriends and we stumbled on the most incredible boxes of Blackberries! I’ve never tasted the truly perfect blackberry until that moment.. just ripened, soft, sweet!! It was such a treat I tried to bring some home.. and they were devoured. I’m dying to make this.. but not sure we’ll have the same blackberries here!

  6. Aimee@clevermuffin

    Oh wow – well done you! And I think that job sounds like an absolute perfect fit with the frugal lifestyle you promote so well. I never got to Bristol while living in London, but I can imagine it’s full of awesome english pubs and other such sterotypes which sounds awesome to me. Cake looks lovely too, such a great colour!

  7. Juls

    The COLOUR of this cheesecake is unbelieveably pretty!
    Congratulations on the move and the new job Nick and lots of well wishes for shacking up with the missus!

  8. Shira

    This looks incredible Nick – and reminds me of the blackberry pie my mom used to make – what is up with all the weird nostalgia this week? Turns out frugality has some common threads….and I like it!

  9. Bee

    Do you think you could do this with loganberries? And would you change the recipe at all? Loganberries are a bit tart so I was wondering if you would add more sugar or something?

  10. jacquelog

    This looks incredible! I’m going to have to give it a try soon. I’m actually going to make a lime cheesecake a bit later and put the recipe up on meli-melo if you’d care to try that too :) mmm

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