Blackberry and blueberry cheesecake

Name: Blackberry and blueberry cheesecake
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 12 serving(s)
Ingredients: 50 g butter, melted, plus extra to grease; 250 g Oreo biscuits; 200 g blueberries; 350 g blackberries; 150 g caster sugar; Finely grated zest and juice 1 lemon, keep separated; 400 g full fat cream cheese; 250 g pack mascarpone; 300 mL double cream; 3 sheets fine-leaf gelatine, we used Costa; blackberries; blueberries; gold leaf

This patisserie-worthy no-bake blueberry and blackberry cheesecake is easy to make and tastes so decadent.

By The GH Kitchen TeamPublished: 06 September 2018

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Food, Blackberry, Cake, Berry, Dessert, Torte, Frozen dessert, Fruit, Cuisine, Dish,

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Yields:

12 serving(s)

Prep Time:

25 mins

Cook Time:

15 mins

Total Time:

40 mins

Ingredients

50 g butter, melted, plus extra to grease
250 g Oreo biscuits

For the cream cheese and jelly layers

200 g blueberries
350 g blackberries
150 g caster sugar
Finely grated zest and juice 1 lemon, keep separated
400 g full fat cream cheese
250 g pack mascarpone
300 ml double cream
3 sheets fine-leaf gelatine, we used Costa

To serve, optional

blackberries
blueberries
gold leaf

Directions

1. Step 1
  Lightly grease and line a deep 20.5cm round cake tin with baking parchment. Whizz Oreo biscuits in a food processor until finely crushed (alternatively bash them in a food bag with a rolling pin). Add melted butter and whizz/mix to combine. Press into base of the lined tin, levelling with the back of a spoon. Chill.
2. Step 2
  Heat berries, 25g of the sugar, lemon juice and 100ml water in a pan until sugar dissolves. Bubble until blackberries are completely mushy, about 10min. Push through a fine sieve, working the pulp well; discard seeds and cool the berry juice.
3. Step 3
  Using a handheld electric whisk, in a large bowl, beat the cream cheese, mascarpone, double cream, remaining sugar and lemon zest until very stiff. Add 150ml of the berry juice (reserve remaining), beating mixture back up to firm. Spoon on to the biscuit base and level, making sure the mixture touches the sides. Chill for 1hr.
4. Step 4
  To make the jelly layer, soak gelatine in cold water for 5min. Make up the remaining berry juice to 275ml with water. Heat in a small pan until hot. Take off heat. Lift out gelatine and squeeze out excess water. Stir into the berry juice to dissolve. Cool for 10min then gently pour on to the cheesecake, swirling to cover. Chill to set fully for 6hr or, ideally, overnight.
5. Step 5
  To serve, transfer cheesecake to serving plate or cake stand. Decorate with extra berries and gold leaf, if you like. Serve in slices.

Per Serving:

Calories: 498
Fibre: 1 g
Total carbs: 32 g
Sugars: 25 g
Total fat: 38 g
Saturated fat: 24 g
Protein: 5 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time