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!
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.
153 replies on “Blackberry Cheesecake”
Yum. Looks lovely. Has the devil not weed/spat/stamped his cloven foot on the blackberries in your area by now? 😉
Thanks! Haha – he has now, yes!
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. 🙂
Thanks, Karista! I’m afraid such technology hasn’t yet been invented… just imagine! You must make the most of them!
Oh, and Congratulations on the new job!!! So excited for you and your new life adventure!
Thanks 😀 – it’s going very well, Karista!
The first picture….wow. Congrats and good luck with your new job and life in Bristol …yay!
Thanks! I’m enjoying it so much 🙂
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! 😉
Umm, a little sweet. Not as sweet as graham crackers I don’t think… Thanks – it’s so good!
Looks really delicious and seemingly easy to make! Thanks for sharing your recipe. And all the best with the internship!
Very easy to make 🙂 Thanks!
Wow. Looks simple, delicious, and I love that there’s not a lot of ingredients. Yum!
Thanks, Jill! The fewer the ingredients, the better the recipe – in my opinion 😀
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!
Thanks! I was particularly pleased with the shots of this! Enjoy your time in Italy – how exciting!
Lovely! Congratulations on the move – Bristol’s a great city.
Thanks, Lexi – I really love the place.
That looks awesome!
Thanks! It was wonderful!
Thanks so much, Jennay!
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).
Yes, very light – almost mousse-like! Thanks 😀
ps – bristol is such a great city. congratulations!
It is 😀
This looks delicious!
Thanks – it certainly was!
Congratulations on your new job! Hope you enjoy it!
Thanks – I’m enjoying it rather a lot 😀
Love this… Few ingredients but looks like it’s absolutely delicious! Big congratulations on the move and on the internship!
Thanks! It was wonderful. I’m really enjoying it!
Yum! This looks so good. We love the photos too. It’s pinned 🙂 http://pinterest.com/pin/64457838387970710/
Absolutely beautiful, Nick! And many congratulations on the new job. It must be nice to be back in Bristol! Such a nice city 🙂
Thanks, Daisy! It’s great to be back, you’re right – it’s amazing!
This reminds me…I had tiramisu cheesecake for dessert tonight….I almost died.
Oh fantastic! I love tiramisu and cheesecake is my favourite type of dessert. I might do a recipe.
I wouldn’t say no to a slice of that right now! Congrats on the internship Nick 🙂
Neither would I… I want more! Thanks, Korena!
looks magnificent indeed! congrats on the move and the internship! how exciting!
Thanks! It’s going well 😀
The cheesecake looks magnificent, Nick! And congratulations on both the move and the new job – exciting times ahead, I’m sure!
Thanks, Celia! It’s going very well 😀
Love, love, love cheesecake. Congratulations on the new job too.
Thanks! I adore it too 😀
Thanks so much! It really was!
This looks very similar to my favourite cheesecake which is a raspberry one my mum makes. I’m sure it’s lovely with blackberries.
Oh yes, Corina! It was delicious. Yours sound lovely 🙂
Yes please! I’d love a slice; looks delicious. Good luck with the internship.
Hehe, thanks! I want more!
First of all good luck with your new life (home, job, etc)! And yes this cheesecake looks divine..
Thanks! It’s going very well, Villy!
Fantastic photo…it says it all. Delicious looking.
Thanks, it was VERY nice!
This looks amazing!! Yum!!
Thanks, it really was delicious.
Thanks, so much 🙂
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.
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 😀
Brilliant! What a lovely color. And congrats on the new job, and the move.
Thanks, Michelle! I’m loving life 😀
Fruge honey, are you reading my MIND!!! gorgeous.. c
Haha – I like being Fruge! Thanks, Ceci!
It’s a worth try as usual! I’ve made chocolate mousse as in your recipe. Yummy! 🙂
Fantastic – you’d love this!
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!
Thanks, Barbara! I adore blackberries, they are exceptional. I don’t think the type of blackberry really matters.
Mmm, I LOVE cheesecake and this flavor sounds great! I especially love the color 🙂
Me too – it’s so wonderful. Thanks!
Yummy. Looks great! amazing!
Thanks! It really was wonderful.
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!
thanks! You should come to Bristol if you ever get the chance – such a good city! The cider is lovely 🙂 Thanks, Aimee!
Congratulations on the move-in and the job! Also this is one of the most gorgeously coloured cheesecakes I have ever seen. Looks delicious! 😀
Thanks! It’s very fun. Thanks so much – I was very pleased with the colour.
Hello gorgeous – (I have an obsession with blackberries)! Congratulations on your new job and the move. All exciting things!
Haha – me, or the cheesecake? :D. Thanks!
My giddy aunt that looks incredible.
Haha, steady her!
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!
Yay – thanks! We have lived together before, but with others. It’s great being alone.
I love cheesecake! Such a pretty color too. Congrats on the move and internship!
It’s my favourite type of dessert! thanks!
Well done, have a good time at Resource!
Thanks! I am doing!
Whoaaaaaaaa! That’s all I have to say.
Haha – I like this comment 🙂
Love that nice thick crust (one of my favorite parts of cheesecake)! Congrats on the new changes in your life!
One must have a thick crust. Thanks 🙂
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 😉
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)
We did, I think the comment thread disappeared. Ah well, sorry again!
Oh, weird… that’s all right, of course!
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!
Thanks, Shira! Frugality is amazing :D.
Reblogged this on FoodzTO and commented:
Through I would share this great recipe!
looks amazing. love the color
Thanks, Fang 😀
What a beautiful shade of purple! Good luck in your new internship, sounds like a fantastic opportunity!
I was very pleased with the colour! It is a great thing to be doing!
Wild blackberries have much better flavor than domestic. Frugal and delicious! Thanks for visiting my blog. Much success in your new job.
They do indeed! Thanks – thanks for returning the visit!
Tomorrow (Oct 6) is “International Frugal Fun Day” (http://www.frugalfun.com/frugalfundayideas.html), where people should try to enjoy the little things in life without spending a lot. I read about this in the news and immediately had to think about you and your great blog. Your blog is inspiring to make every day a frugal fun day. 🙂
AAmazing! That totally passed me by – I’ve been SO busy. Thanks so much 🙂
“Pour the cheesecake mixture over the buttery biscuit base” – the buttery biscuit base, base, base, base. I like the buttery biscuit base. (http://www.youtube.com/watch?v=IfeyUGZt8nk) 😀
The cheesecake looks wonderful, although being a non-meat eater I presume using agar flakes instead of gelatin would work just as well? Congrats on the new job and the move, Frugal.
Haha – hence the mention of Gregg! Yes, hence the mention of a substitute 😀
Congratulations on the new job and new chapter in life! I can’t wait to read more of your posts from a new setting, and I hope the move goes well!
Thanks! It’s going rather well :). I’ll bring some more news soon!
Congratulations on your new J-job internship! Also, the cake looks great. I like that it’s not too sweet.
Haha – thanks. IT;s going well :D.
Impressive! Do you know if any gelatine would work in this recipe?
I believe so!
I love no-bake cheesecakes, they seem so much more decadent than they’re baked cousins. Beautiful color! And lovely crust. And congratulations!
I think I agree – they are more classy. 😀
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?
100% yes, and similar fruit. You can add sugar according to your own taste 🙂
cool! I’ll tell you know how it goes 🙂
Congratulations! Also, this is so gorgeous, can’t believe it’s no bake ^.^
Thanks! I LOVE no bake cheesecake.
Looks so goood!!! Your food photos always looks so delicious!!
Thanks! I’ve been trying harder 🙂
Wow! Great recipe and gorgeous photos! Very inspiring! Congratulations on your internship!
Thanks! I’m enjoying it very much.
Very, very pretty Frugal. Really like the first shot.
Thanks so much, Rosemary!
Unnnggg!!! *bites his lip* That looks soooooooooo good!
Way to go on the job at the magazine! Green all the way! 😀
I didn’t intend to give you that much pleasure… Thanks!
Reblogged this on deliciouscravings.
This is what I’m having for dessert tonight!
It was love at first sight.
This looks absolutely gorgeous and so delicious! Can’t wait to try the recipe!
Thanks! I hope you like it 🙂
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
Please do! Awesome, I shall check it out.
[…] Our foodgasm of the day, ‘Blackberry Cheesecake’, comes from the talented gent behind FrugalFeeding.com. Check out the recipe here. […]
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Haha – thank you so much!
[…] richness. In fact, scratch my initial proposition – this is my number one dessert, not even this or any other cheesecake can touch […]
I have vegetarian gelatine powder how much of that do i need to use?
The equivalent! 😀
[…] in general, has long been a favourite of mine. From Ginger Nut Cheesecake to Blackberry Cheesecake and no matter how you make it, cheesecakes always have an inimitable feeling of silken luxury at […]
I noticed you didn’t add any sugar to your cheesecake. Would adding sugar to mine make it too sweet? :/
Personally, I don’t think it’s necessary. But you’re free to try 🙂
Hi, i made as described above – i like it but my kids wernt so sure. They wanted it to be sweeter…
I am not a fan of using gelatine.. how can i make this into a baked cheesecake with the blackberry puree mixed in?