Shane cooks

Baked lemon & blackberry cheesecake

Preparation time:
35 minutes
Cooking time:
1 hour
Serves:
10 serves

Thick, creamy and flavored with tangy lemon and blackbery throughout - simply divine. This recipe is a blend of flavors that enhance the blackberries.

  • Ingredients

    • 300g Digestive biscuits
    • 200g Butter, melted
    • 250g Full fat cream cheese
    • 250g Mascarpone
    • 140g caster sugar
    • 1 Lemon, zested
    • 3 Medium eggs
    • 2 Lemons, juiced
    • 3 Punnets fresh blackberries (375g)
    • Edible flowers (optional)
  • Method

    • Preheat your oven to 160°C / 140°C Fan / 315°F / Gas 3.
    • Line the base of a 6cm deep, 20cm round loose bottom baking tin with parchment paper and grease the base and sides.
    • Place the biscuits into the Kenwood food processor and blitz until a fine crumb is reached.
    • Add the melted butter and mix.
    • Press this buttery crumb mix over the base and up the sides of the tin.
    • Chill for 20 minutes.
    • Place the cream cheese, mascarpone, caster sugar and lemon zest into the mixing bowl of your Kenwood and fitted with the K-beater, mix all the ingredients together until smooth.
    • Gradually add the eggs, one by one until incorporated.
    • Finally, scrape down the mix in the bowl and add the lemon juice and mix for a further 2 minutes.
    • Pour the cheesecake batter into the chilled lined tin.
    • Place in the centre of your pre-heated oven and bake for 50/60 minutes or until the filling is set but has a slight wobble in the centre.
    • Cool in the oven by leaving the door slightly open.
    • Once cooled, place in the fridge for a minimum of 4 hours.
    • To serve, top with fresh blackberries, edible flowers and a side of semi whipped cream.

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