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


• 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


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.

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153 comments on “Blackberry Cheesecake

  1. tomthebadger
    October 3, 2012 at 4:44 pm

    Yum. Looks lovely. Has the devil not weed/spat/stamped his cloven foot on the blackberries in your area by now? 😉

  2. Karista
    October 3, 2012 at 5:19 pm

    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. 🙂

    • frugalfeeding
      October 13, 2012 at 11:01 pm

      Thanks, Karista! I’m afraid such technology hasn’t yet been invented… just imagine! You must make the most of them!

  3. Karista
    October 3, 2012 at 5:21 pm

    Oh, and Congratulations on the new job!!! So excited for you and your new life adventure!

    • frugalfeeding
      October 13, 2012 at 11:01 pm

      Thanks 😀 – it’s going very well, Karista!

  4. soffiagudrun
    October 3, 2012 at 5:24 pm

    The first picture….wow. Congrats and good luck with your new job and life in Bristol …yay!

  5. Margarita
    October 3, 2012 at 5:28 pm

    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! 😉

    • frugalfeeding
      October 13, 2012 at 10:59 pm

      Umm, a little sweet. Not as sweet as graham crackers I don’t think… Thanks – it’s so good!

  6. Sheila
    October 3, 2012 at 5:29 pm

    Looks really delicious and seemingly easy to make! Thanks for sharing your recipe. And all the best with the internship!

  7. Jill
    October 3, 2012 at 5:37 pm

    Wow. Looks simple, delicious, and I love that there’s not a lot of ingredients. Yum!

    • frugalfeeding
      October 13, 2012 at 10:58 pm

      Thanks, Jill! The fewer the ingredients, the better the recipe – in my opinion 😀

  8. Sophia
    October 3, 2012 at 5:47 pm

    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!

    • frugalfeeding
      October 13, 2012 at 10:57 pm

      Thanks! I was particularly pleased with the shots of this! Enjoy your time in Italy – how exciting!

  9. Lexi
    October 3, 2012 at 5:53 pm

    Lovely! Congratulations on the move – Bristol’s a great city.

  10. magefesausa
    October 3, 2012 at 6:13 pm

    That looks awesome!

  11. Jennay
    October 3, 2012 at 6:22 pm


  12. stirandstitch
    October 3, 2012 at 6:22 pm

    i like the idea of an egg-free, unbaked cheesecake – it looks like the texture is much lighter than a traditional recipe (and the colour of your little beauty is absolutely stunning).

    • frugalfeeding
      October 13, 2012 at 10:55 pm

      Yes, very light – almost mousse-like! Thanks 😀

  13. stirandstitch
    October 3, 2012 at 6:23 pm

    ps – bristol is such a great city. congratulations!

  14. runtspickins
    October 3, 2012 at 6:54 pm

    This looks delicious!

  15. sophiezest
    October 3, 2012 at 6:59 pm

    Congratulations on your new job! Hope you enjoy it!

    • frugalfeeding
      October 13, 2012 at 10:54 pm

      Thanks – I’m enjoying it rather a lot 😀

  16. makingitwithdanielle
    October 3, 2012 at 7:23 pm

    Love this… Few ingredients but looks like it’s absolutely delicious! Big congratulations on the move and on the internship!

    • frugalfeeding
      October 13, 2012 at 10:54 pm

      Thanks! It was wonderful. I’m really enjoying it!

  17. Lauren Olivia & Co.
    October 3, 2012 at 7:23 pm

    Yum! This looks so good. We love the photos too. It’s pinned 🙂

  18. baconbiscuit212
    October 3, 2012 at 7:24 pm

    Absolutely beautiful, Nick! And many congratulations on the new job. It must be nice to be back in Bristol! Such a nice city 🙂

    • frugalfeeding
      October 13, 2012 at 10:52 pm

      Thanks, Daisy! It’s great to be back, you’re right – it’s amazing!

  19. arzea
    October 3, 2012 at 7:48 pm

    looks delicious!

    • frugalfeeding
      October 13, 2012 at 10:52 pm

      Thanks 😀

      • arzea
        October 14, 2012 at 1:39 am

        This reminds me…I had tiramisu cheesecake for dessert tonight….I almost died.

        • frugalfeeding
          October 14, 2012 at 9:30 pm

          Oh fantastic! I love tiramisu and cheesecake is my favourite type of dessert. I might do a recipe.

  20. Korena in the Kitchen
    October 3, 2012 at 7:53 pm

    I wouldn’t say no to a slice of that right now! Congrats on the internship Nick 🙂

    • frugalfeeding
      October 13, 2012 at 10:51 pm

      Neither would I… I want more! Thanks, Korena!

  21. trialsinfood
    October 3, 2012 at 8:09 pm

    looks magnificent indeed! congrats on the move and the internship! how exciting!

  22. Celia @ Fig Jam and Lime Cordial
    October 3, 2012 at 8:25 pm

    The cheesecake looks magnificent, Nick! And congratulations on both the move and the new job – exciting times ahead, I’m sure!

    • frugalfeeding
      October 13, 2012 at 10:43 pm

      Thanks, Celia! It’s going very well 😀

  23. cathyn61
    October 3, 2012 at 8:34 pm

    Love, love, love cheesecake. Congratulations on the new job too.

  24. The Healthy Flavor
    October 3, 2012 at 8:45 pm

    Simply gorgeous!!

  25. Corina
    October 3, 2012 at 9:59 pm

    This looks very similar to my favourite cheesecake which is a raspberry one my mum makes. I’m sure it’s lovely with blackberries.

    • frugalfeeding
      October 13, 2012 at 10:41 pm

      Oh yes, Corina! It was delicious. Yours sound lovely 🙂

  26. thesinglegourmetandtraveller
    October 3, 2012 at 10:10 pm

    Yes please! I’d love a slice; looks delicious. Good luck with the internship.

  27. Villy
    October 3, 2012 at 10:41 pm

    First of all good luck with your new life (home, job, etc)! And yes this cheesecake looks divine..

  28. Karen
    October 3, 2012 at 10:55 pm

    Fantastic photo…it says it all. Delicious looking.

  29. thevanillabeandiaries
    October 3, 2012 at 10:57 pm

    This looks amazing!! Yum!!

  30. petit4chocolatier
    October 4, 2012 at 12:16 am

    Outstandingly delicious!!

  31. ninaherbert
    October 4, 2012 at 12:18 am

    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.

    • frugalfeeding
      October 13, 2012 at 10:35 pm

      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 😀

  32. Michelle
    October 4, 2012 at 12:43 am

    Brilliant! What a lovely color. And congrats on the new job, and the move.

  33. ceciliag
    October 4, 2012 at 12:51 am

    Fruge honey, are you reading my MIND!!! gorgeous.. c

    • frugalfeeding
      October 13, 2012 at 10:34 pm

      Haha – I like being Fruge! Thanks, Ceci!

  34. Inge
    October 4, 2012 at 2:08 am

    It’s a worth try as usual! I’ve made chocolate mousse as in your recipe. Yummy! 🙂

  35. Barbara Bamber | justasmidgen
    October 4, 2012 at 2:31 am

    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!

    • frugalfeeding
      October 13, 2012 at 10:32 pm

      Thanks, Barbara! I adore blackberries, they are exceptional. I don’t think the type of blackberry really matters.

  36. Amy
    October 4, 2012 at 2:47 am

    Mmm, I LOVE cheesecake and this flavor sounds great! I especially love the color 🙂

  37. vinicooksveg
    October 4, 2012 at 4:07 am

    Yummy. Looks great! amazing!

  38. Aimee@clevermuffin
    October 4, 2012 at 4:43 am

    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!

    • frugalfeeding
      October 13, 2012 at 10:32 pm

      thanks! You should come to Bristol if you ever get the chance – such a good city! The cider is lovely 🙂 Thanks, Aimee!

  39. Clarisse Shaina
    October 4, 2012 at 5:21 am

    Congratulations on the move-in and the job! Also this is one of the most gorgeously coloured cheesecakes I have ever seen. Looks delicious! 😀

    • frugalfeeding
      October 13, 2012 at 10:31 pm

      Thanks! It’s very fun. Thanks so much – I was very pleased with the colour.

  40. Liz Tesar
    October 4, 2012 at 5:59 am

    Hello gorgeous – (I have an obsession with blackberries)! Congratulations on your new job and the move. All exciting things!

    • frugalfeeding
      October 13, 2012 at 10:27 pm

      Haha – me, or the cheesecake? :D. Thanks!

  41. alanamaree
    October 4, 2012 at 6:48 am

    My giddy aunt that looks incredible.

  42. Juls
    October 4, 2012 at 6:57 am

    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!

    • frugalfeeding
      October 13, 2012 at 10:26 pm

      Yay – thanks! We have lived together before, but with others. It’s great being alone.

  43. Stephanie
    October 4, 2012 at 7:48 am

    I love cheesecake! Such a pretty color too. Congrats on the move and internship!

    • frugalfeeding
      October 13, 2012 at 10:26 pm

      It’s my favourite type of dessert! thanks!

  44. mredible
    October 4, 2012 at 8:45 am

    Well done, have a good time at Resource!

  45. egg me on
    October 4, 2012 at 2:25 pm

    Whoaaaaaaaa! That’s all I have to say.

  46. onceuponarecipe
    October 4, 2012 at 7:52 pm

    Love that nice thick crust (one of my favorite parts of cheesecake)! Congrats on the new changes in your life!

  47. Somer
    October 4, 2012 at 8:24 pm

    Looks so so good Frugal! I wish I had a slice or 3 this week too! Do you mind if I call you out on something? Gelatine isn’t vegetarian 😉

    • frugalfeeding
      October 13, 2012 at 10:24 pm

      Oh it was, Somer! I’m sure we’ve been through this already… I know it isn’t 🙂 (I get confused by all the comment I’m replying to)

      • Somer
        October 13, 2012 at 10:28 pm

        We did, I think the comment thread disappeared. Ah well, sorry again!

        • frugalfeeding
          October 13, 2012 at 10:28 pm

          Oh, weird… that’s all right, of course!

          • Somer
            October 13, 2012 at 10:29 pm


  48. Shira
    October 4, 2012 at 9:15 pm

    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!