Sweet, tart, and rich, this crowd-pleaser is perfect for a dinner party and will serve 8-10.
- 200g (7oz) digestive biscuits, crushed
- 1 tbsp chopped fresh rosemary
- 85g (3oz) unsalted butter, melted, plus extra for greasing
- 675 (1 1/2lb) cream cheese
- 225g (8oz) caster sugar
- 2 large eggs
- 1 tsp natural vanilla extract
- 225g (8oz) blackberries
- granulated sugar, to taste
- 1 tsp arrowroot
Beat the cheese with the sugar, eggs, and vanilla extract. Spoon into the prepared tin. Level the surface. Bake for 1-1 1/4 hours until set. Turn off the oven and leave until cold.
Stew the fruit in 4 tbsp water until the juices run. Sweeten to taste. Blend the arrowroot with 1 tsp water and stir in. Cook, stirring, until thickened and clear. Leave to cool.
Remove the cheesecake from the tin and place on a serving plate. Spoon the fruit topping over, and top the cake with fresh berries.
- Try using blueberries, stoned cherries, raspberries, redcurrants, blackcurrants, or strawberries. Adjust the added sugar accordingly.
- Add 80g crushed nuts - roasted pecans or hazelnuts are ideal - to the biscuit base (reducing the quantity of biscuit to 120g).
- Instead of cooking down the berries to cover the cheesecake, mix the fresh berries gently into the cream mixture before baking. Top with fresh berries and icing sugar to serve.
- Add 1 tbsp of lemon juice to the cream cheese mixture if you'd like to temper the sweetness.
- Add the zest of an orange to the cream cheese mixture.