Blackberry cheesecake squares

Total time: 1hr 50m
Preparation Time: 20m

For 12 piece

Nutritional Information

Contains 289 Kcal, 5g Protein, 26g Carbohydrates, 18g Fat


  • Base
  • 160 g butter biscuit (e.g. Petit Beurre), crushed
  • 90 g butter, soft
  • 1 organic lemon, use grated zest only
  • 0.25 tsp sea salt
  • 50 g blackberry jam
  • Filling
  • 400 g double cream cheese (e.g. Philadelphia)
  • 80 g ground cane sugar
  • 1 parcel vanilla sugar
  • 200 g blackberries
  • 3 eggs
  • 2 tbsp cornflour
  • 2 pinches gingerbread spice
  • 1 pinch salt
  • To bake
  • 1.5 tbsp lemon juice
  • 2 tsp icing sugar
  • 300 g blackberries
  • Utensils
  • One cake tin (approx. 30 cm), greased and floured

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  • Base

    Mix the biscuits, butter, lemon zest and salt. Transfer the mixture to the prepared tin, press flat, press down firmly, chill for approx. 30 mins. Spread the jam over the top.
  • Filling

    Combine the cream cheese with all the other ingredients up to and including the salt, mix well using the whisk on a hand mixer. Stir in the blackberries, spread over the base.
  • To bake

    Approx. 60 mins. in the lower half of an oven preheated to 170°C. Remove from the oven, leave to cool in the tin, cut into squares. Mix the blackberries, lemon juice and icing sugar, serve with the cake.

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